Fresh Strawberry Sorbet With Shortbread Cookies Food

FRESH STRAWBERRY SORBET WITH SHORTBREAD COOKIES

Steps:

• Combine 1 cup water and sugar in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 minutes. Transfer to bowl and chill until cold.
• Puree quartered strawberries in processor until smooth. Add lime juice and sugar syrup; process until blended. Chill mixture until cold, about 1 hour.
• Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions. Spoon sorbet into container; cover and freeze until firm, about 4 hours. DO AHEAD Can be made 3 days ahead. Keep frozen.
• Scoop sorbet into individual glasses or bowls; garnish with strawberries. Serve Shortbread Cookies alongside.

STRAWBERRY SORBET

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

STRAWBERRY SHORTBREAD SUGAR COOKIES

Steps:

• Clean and cut strawberries in slices, cover and place in fridge so they can make their own syrup while baking add a tablespoon of sugar to help. (optional).
• Line a cookie sheet with parchment paper, use a nonstick pan, or use cooking spray. (For quicker cooking, I use two cookie sheets).
• Mix butter and powdered sugar in stand mixer. (Or hand mixer).
• Once butter and powdered sugar is fluffy, mix vanilla until evenly combined.
• In a seperate bowl, combine flour and baking powder and slowly add to butter/powdered sugar mixture. (Use low speeds and do not over-mix).
• Form two balls of dough and place in fridge wrapped in plastic wrap and preheat the oven to 350 degrees.
• Once dough is chilled and firm (about 30 mins) remove one ball of dough and roll on floured surface and use cookie cutter, or you can roll into a log and cut slices. Transfer to cookie sheet, then repeat with second ball of dough.
• Bake for 9-12 mins or until edges are golden. If the whole cookie is golden or brown it will turn out too crunchy. These cookies are best on the soft side.
• While cookies are cooling, mix instant vanilla pudding and milk in a bowl. As pudding sets (5 mins) use stand or hand mixer to whip the whipping cream and sugar. (optional since pudding adds sweetness). Once stiff peaks form, fold into pudding with rubber spatula.
• Spoon pudding mix onto cookies to make it look like a thick layer of icing, then place a slice or two of strawberries on each cookie.
• Experiment with the flavors! You can do cheesecake pudding with fresh raspberries or blueberry pie filling, or even banana creme pudding with fresh banana slices on top.

STRAWBERRY SORBET

Steps:

• Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
• Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

2-INGREDIENT STRAWBERRY SORBET

Steps:

• Put strawberries and condensed milk in a high-powered blender (such as Vitamix®). Blend, stopping occasionally to scrape down the sides of the blender with a spatula, until completely smooth.
• Transfer into a freezer container and freeze for 2 hours.

FRESH STRAWBERRY SORBET

Steps:

• Rinse, then cut blemishes and tops off strawberries.
• Cut strawberries into quarters depending on size.
• Place cut strawberries into freezer bag and place into freezer.
• Remove frozen fruit from freezer and place into bowl of food processer.
• Add sugar to bowl of food processer.
• Puree fruit by pulsing processor on and off while gradually adding apple juice just until sorbet becomes will blended, smooth, and creamy.
• Serve immediately.

STRAWBERRY SHORTBREAD AND CREAM

Steps:

• Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
• Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
• When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
• Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
• When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
• Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
• Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.

SWEET AND SILKY STRAWBERRY SORBET

Steps:

• Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
• Freeze in ice cream maker according to manufacturer's instructions.

STRAWBERRY-SHORTCAKE COOKIES

Steps:

• Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.