You should probably do it yourself.
That’s what I decided after my disastrous hunt for strawberry sorbet last week. I’ve never made sorbet before, which is actually surprising considering how much I love eating it. Fruit as a snack was almost a vice for me in high school. Sure, I ate candy bars, but I’d feel guilty about it afterwards. But a quart of strawberries? A pint of blueberries? I could make them disappear and only suffer a mild stomach ache from the quantity of fiber I’d ingested.
I searched the internet for strawberry sorbet recipes and found that the process was extremely simple. Take strawberries, puree, add sugar, freeze.
Most of the recipes did recommend using an ice cream maker to get the frozen texture just right, but I don’t have one and didn’t want to invest. An alternate solution was to put the frozen chunks back in the blender, and that’s what I planned on doing.
On Saturday, my husband and I went to the farm stand on Broadway near the Shopko. I acquired a quart of strawberries. Their sweet scent teased me on the car ride home. Some of the recipes advocated for freezing the strawberries before pureeing them, but I wasn’t that patient. I removed the green tops and dumped them into the Cuisinart.
Berries became puree in short order. I added half a cup of sugar and blended again. Then, just because I’d read it on several recipes, I added a splash of lemon juice and a bit of salt. One more blend and then I poured the heavenly smelling mixture into a glass baking dish. Into the freezer and the waiting game began.
Every hour or so, I scraped down the sides and stirred the mixture that became steadily more solid as time wore on. To be honest, I could probably have eaten it right out of the blender. Even a mere three hours gave a nice soft serve type texture. But I held out.
After five hours, I deemed it fit to eat and served out portions to myself and my husband. The rest was place in a plastic container for later consumption.
And I find that I must thank Haagen Dasz for discontinuing their strawberry sorbet. Mine is far superior.