August 11, 2009

Strawberry (or other Berry) Sorbet


I've made this with both strawberries and blueberries. I love the egg test at the end to ensure perfect taste and texture.

several cups of berries, frozen or fresh
simple syrup (equal parts sugar and water, heated until sugar dissolves; can be stored in fridge, covered, for several weeks)
1/2 t lemon juice (optional)

Fill medium saucepan 1/2 to 3/4 full with berries. Add a small amount of water. Simmer on low just long enough to be soft and mushy.

Pour contents of saucepan into a blender and blend till very smooth. Strain through a fine sieve.

Now, add a little simple syrup and stir and do the egg test: gently set a whole, uncracked egg into the sorbet. When the sorbet is perfectly sweet, meaning it has the right amount of sugar so that it's a great consistency and not icy, the egg will partially float and you will only see between a dime- and a nickel-sized portion of the egg. If none of the egg shows, remove the egg, add more simple syrup, and try again. If a lot of the egg shows, there is too much sugar in the sorbet, so add a little water, and try again. It really works; I was very impressed!

No comments:

Post a Comment