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.
Well, you can use some of them to make jam... There was a great article in the LA Times about three weeks ago about making small batches of jam that don't require canning.
ReplyDeleteAnd then just clean them, chop them up, and store them in ziplock baggies in the freezer. Then you can just pull a bag out and defrost them when you want some strawberries on your pancakes or something. :)