After reading Tartelette's recent post about blueberry sorbet-filled macarons, I was in the mood to try my hand at homemade sorbet. Alas! I live in a land where blueberries are not laying in flats around every corner. There were a few baskets still available at the farmers' market, but in nothing even close to my price range. So I went with the old So Cal standby this time of year: strawberries. Pesticide free!
Three baskets were $4. A half flat of six baskets was $5. I bought the half flat, thinking, "I'm going to need a lot of berries for sorbet."
Eh...not so much. Here's the recipe I went with, out of my Cuisinart ice cream maker recipe book: 1 C sugar + 1 C water to make a simple syrup, 1/4 C corn syrup, 1 quart strawberries, hulled, pureed, and shoved through a strainer. Mix well, chill, and then process in the maker. Currently everything is at the "chilling" stage. I do, however, have a delightfully red goo taking up space in my fridge, which is always a plus.
So I used up 2 pints. Which leaves me with four. What am I going to do with four pints of strawberries? Yes, I know: eat them. However, I know they're not going to keep in the fridge for that long, which means I may have to tip into the recipe in a section at the back of the book, which specializes in boozy frozen drinks.
Strawberry daquiris, anyone?
So now I have four pints left.