My birthday was yesterday, so I'm officially old (30) now. My brother and I had some pie with our parents and his in-laws, but that was about it for our birthday so far. Our party will be in a few weeks, when my brother is settled in in his new place.
I made some strawberry and lemon sorbet this weekend, and I'm making some apple and/or pear sorbet next week. As some as you might recall, I thought about making my own ice cream for Christmas dinner, but ended up using store-bought due to time-constraints. So instead, I'm making ice cream for Easter dinner. I opted for sorbet instead of ice cream, as it's much lighter and Spring-y than cream based ice in my eyes. The strawberry season just started, and lemon is also something I associate with Spring and Summer, so those flavours were easily decided on. As always, here are some pictures and the recipes (imperial measurements are an approximation), and even some video snippets this time.
Strawberry sorbet:
Ingredients:
- 300 grams (11 oz) of fresh strawberries
- 125 ml (4.5 fl oz) of water
- 125 grams (4.5 oz) of sugar
- 1 tbs of lemon juice
Lemon sorbet:
Ingredients:
- 300 ml (10 fl oz) of fresh lemon juice
- 300 ml (10 fl oz) of water
- 125 grams (4.5 oz) of sugar
The day before:
For both ices, start by making a syrup with the sugar and water. Sugar gives nasty burns when it's hot, so use some caution while stirring, and especially when pouring. On low heat, let the water and sugar come to a slow boil, and let it simmer for about 2 minutes to dissolve all the sugar.
Pour into a container and let it cool down to room temperature before putting the syrup in the refridgerator to chill overnight.
Squeeze some lemons. I used 6 to get the needed amount of juice, but you might need a few more or less, depending on how juicy they are.
You'll want to put your strawberries and lemon juice in the refridgerator at this point, as the colder the ingredients are at the start, the smoother the ice will turn out.
If you're using an ice cream maker, like me, remember to put the bucket in the freezer at least 24 hours before you make ice. You can also make this ice without an ice cream maker. To do this, follow the same instructions, but instead of putting the ice mixture in the ice cream maker, put it in the freezer and stir every thirty minutes for the next 2 to 3 hours (untill it's firm) to prevent ice crystals from forming.
Making ice:
When your ingredients are chilled, and your ice cream maker's bucket is properly frozen, you're ready to make some ice. Trim off the the green and white bits of the strawberries.
Puree the strawberries with a tablespoon of lemon juice, then mix with the syrup.
Mix the lemon juice with the syrup.
Now you're ready to take the frozen buckets out of the freezer. Start the ice cream maker, and pour in the mixture. Once the consistency is right, usually after 20-30 minutes, you can either serve directly, or transfer it to a container and put it in the freezer to let it firm up even more.
]I had some videos of the ice cream maker working it's magic, but it's taking forever for SG to process it. So I'll edit this part later.
Next week I'm making apple and/or pear sorbet. Though I have to look up recipes for that still. I'm not quite sure if I should use (fresh) juice, like the lemon sorbet, or puree, like the strawberry. Or maybe even use fresh apple sauce? Any suggestions to get the best taste AND texture?
I made some strawberry and lemon sorbet this weekend, and I'm making some apple and/or pear sorbet next week. As some as you might recall, I thought about making my own ice cream for Christmas dinner, but ended up using store-bought due to time-constraints. So instead, I'm making ice cream for Easter dinner. I opted for sorbet instead of ice cream, as it's much lighter and Spring-y than cream based ice in my eyes. The strawberry season just started, and lemon is also something I associate with Spring and Summer, so those flavours were easily decided on. As always, here are some pictures and the recipes (imperial measurements are an approximation), and even some video snippets this time.
Strawberry sorbet:
Ingredients:
- 300 grams (11 oz) of fresh strawberries
- 125 ml (4.5 fl oz) of water
- 125 grams (4.5 oz) of sugar
- 1 tbs of lemon juice
Lemon sorbet:
Ingredients:
- 300 ml (10 fl oz) of fresh lemon juice
- 300 ml (10 fl oz) of water
- 125 grams (4.5 oz) of sugar
The day before:
For both ices, start by making a syrup with the sugar and water. Sugar gives nasty burns when it's hot, so use some caution while stirring, and especially when pouring. On low heat, let the water and sugar come to a slow boil, and let it simmer for about 2 minutes to dissolve all the sugar.
Pour into a container and let it cool down to room temperature before putting the syrup in the refridgerator to chill overnight.
Squeeze some lemons. I used 6 to get the needed amount of juice, but you might need a few more or less, depending on how juicy they are.
You'll want to put your strawberries and lemon juice in the refridgerator at this point, as the colder the ingredients are at the start, the smoother the ice will turn out.
If you're using an ice cream maker, like me, remember to put the bucket in the freezer at least 24 hours before you make ice. You can also make this ice without an ice cream maker. To do this, follow the same instructions, but instead of putting the ice mixture in the ice cream maker, put it in the freezer and stir every thirty minutes for the next 2 to 3 hours (untill it's firm) to prevent ice crystals from forming.
Making ice:
When your ingredients are chilled, and your ice cream maker's bucket is properly frozen, you're ready to make some ice. Trim off the the green and white bits of the strawberries.
Puree the strawberries with a tablespoon of lemon juice, then mix with the syrup.
Mix the lemon juice with the syrup.
Now you're ready to take the frozen buckets out of the freezer. Start the ice cream maker, and pour in the mixture.
Once the consistency is right, usually after 20-30 minutes, you can either serve directly, or transfer it to a container and put it in the freezer to let it firm up even more. ]I had some videos of the ice cream maker working it's magic, but it's taking forever for SG to process it. So I'll edit this part later.
Next week I'm making apple and/or pear sorbet. Though I have to look up recipes for that still. I'm not quite sure if I should use (fresh) juice, like the lemon sorbet, or puree, like the strawberry. Or maybe even use fresh apple sauce? Any suggestions to get the best taste AND texture?
VIEW 9 of 9 COMMENTS
saveme:
You are a fabulously awesome friend!!! I hope you know that! 
chrisseylou:
I hope you had a great birthday! The sorbet looks awesome..And if you're old, then I AM ANCIENT! since i'm two whole weeks older than you miss you..
miss you..