Homemade strawberry sorbet in an egg dish
Sorbet: Fruit, water, sugar.
I think you can manage.
- 1 pint of strawberries – hulled and sliced
- 1/3 sugar – more or less depending on the sweetness of your strawberries
- 1/3 cup water
- 2 tbsp lemon juice – optional
Step 1: Put all of the ingredients into a medium-sized sauce pan.
Step 2: Stir over medium – low heat for 10 minutes or until strawberries become soft.
Step 3: Remove from heat. Puree in a blender, or by using a hand blender.
Step 4: Pour into a large shallow pan or dish and put in the freezer.
Step 5: Every half an hour, check the sorbet. Take a spoon and drag it over the sorbet so it remains light and fluffy. Repeat until frozen.
Step 6: Serve! If it gets too hard, let it sit for 5 minutes before serving and then scoop it up.
* The texture of the sorbet with this method isn’t the same as using an ice cream maker, but it’s still just as delicious and refreshing. I’ll use the money I’d spend on an ice cream maker to buy more liquor. Win.