Strawberry Sorbet
If you’ve ever gone shopping at the Fairway Market on the Upper West Side of Manhattan, you’ve found that the simple act of buying a good basket of strawberries has become a full-contact sport. Never in my life have I left a market with so many bumps and bruises! Next time I go, I’m wearing football gear to protect myself from the combative shoppers who wield their carts like modern-day jousting vehicles, ready to take on any and all oncoming produce shoppers who might happen to be heading toward the basket of berries they’ve set their sights on. If you think this is just an East Coast phenomenon, you should visit the Berkeley Bowl, in California, where people who’ve just parked their Volvos with fading “Make Love, Not War” bumper stickers are more than happy to hike up their drawstring pants and trample you with their Birkenstocks while homing in on their berries. But no matter where you live, I recommend that you take the trouble and assume all risks to find good strawberries with which to make this intensely flavored sorbet at home, where you’re safe and sound.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
Preparation
Step 1
Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.
Step 2
Purée the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth. Press the mixture through a strainer to remove the seeds if you wish.
Step 3
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 4
Strawberry Sorbet goes well with Plum-Berry Compote. For 6 servings, slice 1 pound (450 g) purple-skinned plums in half and remove the pits. Cut each plum into 8 slices. Bring 1 cup (250 ml) water and 1/4 cup (50 g) sugar to a boil in a medium, nonreactive saucepan. Add the plum slices, reduce the heat, and simmer for 5 minutes. Remove from the heat and add 1 cup (115 g) fresh or frozen raspberries, blackberries, or blueberries. Cover and let stand until cooled to room temperature. Serve the compote with a scoop of Strawberry Sorbet.
