By Amanda Hesser
By Samantha Seneviratne
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.
Adapted from “London River Café Cook Book,” by Ruth Rogers and Rose Gray
About 2 hours, plus cooling
By Alison Roman
By Melissa Clark
By Amanda Hesser
45 minutes, plus chilling
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.
To make Simple Freezer Sorbet
Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.
Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it beyond scoopable. To serve beyond that window, allow sorbet to soften slightly at room temperature; this will only take about 10 minutes. Scoop into dishes and serve.
Once you have the method nailed, it’s fun to experiment with other fruits. Peaches spring immediately to mind; bananas and oranges should work, too. Don’t be afraid to try combinations, too; what’s the worst that can happen? You’ll have a tasty “slushy” to drink.
Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn’t have to be cold, but it shouldn’t be boiling hot, either. Lukewarm or cooler is fine.
Place the strawberries and citrus juice in a food processor, and purée till completely smooth.
Sorbet includes just a few simple ingredients, and is incredibly simple to make. Intensely strawberry-flavored, it’s also a brilliant red. It’s a striking dessert, whether served alone or paired with simple crisp sugar cookies.
Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed.
- 1 cup (227g) water
- 1 cup (198g) sugar
- 1/4 cup (78g) light corn syrup
- 1 pound (454g) fresh strawberries
- 1/4 cup (57g) freshly squeezed lemon or lime juice
The first recipe makes an icy/granular sorbet; the second, a smoother sorbet, due to it being “churned” in an ice cream maker. (By the way, our thanks to the folks at Cuisinart for this recipe, which comes with their ice cream maker.) Feel free to use the citrus juice you prefer, whichever sorbet you make; lemon, lime, and orange are all good choices. We haven’t tried grapefruit, but assume that would be fine, too.
This bright-red sorbet is intensely strawberry-flavored.