Spiced Strawberry Sorbet Food

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 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.

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.

STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

SPICED STRAWBERRY SORBET

Steps:

• In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand 1 hour.
• Strain syrup through a fine sieve into a food processor or blender and discard peppercorns. Purée hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids. Stir in vinegar and chill, covered, until cold. Freeze mixture in an ice-cream maker.
• Serve sorbet with crisps and strawberries.
• Preheat oven to 350°F.
• In a food processor grind almonds with granulated sugar. (Almond sugar may be made 2 days ahead and kept in an airtight container at room temperature.)
• On a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle sheet evenly with about 2 tablespoons almond sugar. Top sheet with remaining 5 phyllo sheets, brushing and sprinkling each in same manner. Trim edges of phyllo if uneven and cut into 24 rectangles, each about 4 by 2 inches. (Cut stacked phyllo lengthwise into 3 strips and cut each strip crosswise into eighths.) Cut each rectangle diagonally to form 2 triangles for a total of 48 cookies.
• Arrange triangles, sugared sides up, in one layer on 2 heavy baking sheets and bake in batches in middle of oven until golden brown, 10 to 15 minutes. Transfer crisps to racks and cool.
• Sprinkle crisps with confectioners' sugar. (Crisps keep in an airtight container at room temperature 4 days.) Makes 48 crisps.