>>> Music to go... ♫ Elekfantz vs Bob Marley - Wish Jammin
Happy Memorial Day weekend! As Bosch would probably say, "Strawberries, we're not done here, not by a long shot!" ;) (yes, something new on the lay-low 'genda this weekend and we're all ready) Our California strawberries have been intensely sweet and humongous this year and with their juicy scent filling the air long before we've even spotted them, a container is always a definite take home when at our outdoor farmers' market. The classic strawberry sorbet made by Dole years ago was a loved after lunch and evening dessert treat back in the day and last weekend I decided to make a smooth and super-flavourful bowl of this year-round strawberry favourite to kick off our warmer weather season now in full gear. Thanks California! :) Have a sweet weekend everyone. ~xx
Here's what you'll need (Makes 8 generous servings):
4 cups super-ripe and sweet strawberries
3 teaspoons fresh lemon juice
2 pinches of salt
+ a blender or food processor
1. Gently rinse and hull the strawberries, and slice each strawberry into quarters.
2. Place the sliced berries, pure strawberry jam, and salt into a blender and purée until smooth.
3. Add the lemon juice and pulse the mixture a few times to blend in well.
4. Pour the thick, smooth mixture into a fairly shallow freezer-safe glass bowl or pan with a tightly sealed lid and freeze for 4 - 6 hours until firmly set but not too too hard to allow for generous clean scoops of sorbet.
5. Scoop the sorbet into your choice of serveware and serve immediately. If the sorbet is too hard, simply allow it to soften in the refrigerator for 10 - 15 minutes.
6. Store the remaining sorbet in the freezer for up to one week.
Special thanks to Smucker's.