The goal when making any sorbet is to capture the purity of ripe fruit while making the smoothest texture possible. This sorbet does that beautifully for ripe summer strawberries.
Recipe information
Yield
makes about 3 cups
Ingredients
1/2 cup (120g) water
1/2 cup plus 2 tablespoons (125g) sugar
18 ounces (500g) fresh strawberries, hulled
Preparation
Step 1
Pour the water into a saucepan. Add the sugar and bring to a full boil. Remove from the heat and let the simple syrup cool to room temperature.
Step 2
Working in batches, puree the strawberries with the simple syrup in a blender until perfectly smooth. Refrigerate until cold.
Step 3
Mix again with an immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
