Photo by: Sarah Shatz
The River Café's Strawberry Sorbet-
A 3-ingredient, no-cook strawberry sorbet adapted from London's London River Cafe that does the unthinkable. (There's a whole lemon pulverized... more
The River Café's Strawberry Sorbet-
A 3-ingredient, no-cook strawberry sorbet adapted from London's London River Cafe that does the unthinkable. (There's a whole lemon pulverized... more
Photo by: Sarah Shatz
The River Café's Strawberry Sorbet-
A 3-ingredient, no-cook strawberry sorbet adapted from London's London River Cafe that does the unthinkable. (There's a whole lemon pulverized in there, pith and all -- and it works!)
Makes 1 1/2 quarts
2 lemons (or more if needed -- see Step 2), 1 seeded and roughly chopped and the other(s) juiced
2 cups sugar
2 pounds ripe strawberries, hulled
1. Place the chopped lemon and sugar in a food processor, and pulse until ground to the size of small peas. Transfer to a bowl.
2. Purée the strawberries in the food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more lemon juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Chill the mixture completely and then pour it into an ice cream machine and churn until frozen. Transfer to a covered container and put the sorbet the freezer to firm up a little more before serving.
Read the full post (and save, print & ask questions about this recipe). less
The River Café's Strawberry Sorbet-
A 3-ingredient, no-cook strawberry sorbet adapted from London's London River Cafe that does the unthinkable. (There's a whole lemon pulverized in there, pith and all -- and it works!)
Makes 1 1/2 quarts
2 lemons (or more if needed -- see Step 2), 1 seeded and roughly chopped and the other(s) juiced
2 cups sugar
2 pounds ripe strawberries, hulled
1. Place the chopped lemon and sugar in a food processor, and pulse until ground to the size of small peas. Transfer to a bowl.
2. Purée the strawberries in the food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more lemon juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Chill the mixture completely and then pour it into an ice cream machine and churn until frozen. Transfer to a covered container and put the sorbet the freezer to firm up a little more before serving.
Read the full post (and save, print & ask questions about this recipe). less
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Tue, Nov 8, 2011 4:42 PM EST
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