No No Fourchettes Strawberry Sorbet Food

NO-CHURN STRAWBERRY-LEMONADE SORBET

Steps:

• Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

SIMPLE STRAWBERRY SORBET

Steps:

• Freeze strawberries for 2 hours or until hard.
• Place strawberries and sugar into a food processor and pulse machine on and off until fruit is broken up.
• Add water and continue processing until you have a smooth puree.
• Transfer to a container and freeze for 2 hours, or until firm enough to scoop. I stir the mixture every 30 mins or so.

STRAWBERRY SORBET (WITHOUT AN ICE CREAM MAKER)

Steps:

• In a medium saucepan, combine water and sugar. Over medium heat, bring mixture to a boil and simmer, stirring frequently, until sugar is completely dissolved. Remove from heat and allow to cool almost completely.
• In a food processor, pulse strawberries until broken down, but still somewhat chunky. Turn power on strawberries and add cooled syrup and remaining ingredients. Continue to process until very smooth.
• Pour sorbet mixture into a 9″ metal cake pan or other shallow, freezer safe container. Place in freezer. Every 30 minutes or so, remove sorbet pan from freezer and use a fork to break up, stir, and smash chunks of sorbet. Smooth and even out sorbet before returning to the freezer. Repeat stirring process until mixture is complete frozen.
• To serve, scoop into bowls and enjoy!

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.

NO-NO FOURCHETTES STRAWBERRY SORBET

Steps:

• Purée the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. Stir in the remaining syrup, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
• To make Simple Syrup: Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
• To serve: Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. If you like, you could add a splash of sambucca over top.

STRAWBERRY SORBET

Steps:

• Combine water & sugar in a pan, stir over low heat until sugar dissolves.
• Bring to a boil & boil gently for 5 minutes without stirring.
• Set aside to cool.
• Wash berries.
• Remove caps.
• Puree fruit in a blender or food processor until almost smooth.
• In a medium bowl, combine fruit with cooled syrup and orange juice.
• If you have an ice cream freezer, you can put the puree mixture into that & process using the directions with the machine.
• Otherwise, pour into an 8 by 8 pan & cover with plastic wrap.
• Place in freezer & freeze until almost firm, 1 to 2 hours.
• Stir 2 or 3 times with a fork while freezing.

STRAWBERRY MINT SORBET

Steps:

• Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture.
• Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours.
• Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor.
• Scrape down the sides or use a spatula to keep the mixture moving if necessary.
• Once blended, transfer to a large mixing bowl.
• Serve immediately, or if it's softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!

STRAWBERRY-RHUBARB SORBET

Steps:

• Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
• Put rhubarb, water, and sugar in a saucepan; bring to a boil.
• Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
• Remove from heat and let cool to room temperature.
• Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

STRAWBERRY SORBET

Steps:

• Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the purée through a sieve.
• Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.