Candace in the Kitchen

Archive for the ‘Ice Cream’ Category

We can’t get enough strawberries around here and I am going to be super sad when the season is over. I made this sorbet in my KitchenAid Ice Cream Maker attachment. It doesn’t get any easier as far as frozen desserts go. You don’t even have to make a custard.

Ingredients:

7.5-8 cups fresh strawberries, hulled.

1.5 cups of sugar

2-3 T lemon juice

Directions:

You have 2 options for the strawberry prep.

1-Roughly chop them and put them in a bowl.

2-Cut the large ones in half and leave the small ones whole. Put them in a bowl and use a hand chopper to roughly chop them. I couldn’t find a picture of the one I have. It’s like a handled biscuit cutter with a serrated edge. If you have a Slap Chop or something similar, that would work too.

Put strawberries and sugar in a large bowl. I used my 8 cup Pyrex measuring cup and option 2.

Let strawberries and sugar sit for at least an hour. The strawberries will release juices and form a syrup with the sugar.

Pour the strawberry mixture and lemon juice in a blender.

Process until smooth.

Chill for 4 hours, preferably overnight and freeze according to the manufacturer’s instructions.*

*I churned mine for 30-40 minutes and it was still a little too slushy for me. I put it in the freezer for about 4 hours and it was perfect.