It’s Terry’s birthday today and I took the day off work for the sole purpose of fixing her a yummy birthday dinner. It was supposed to be a surprise, but I just can’t seem to keep my mouth shut when I’m trying to pull one over on her, so I told her a few days ahead of time that I’d be home all day cooking for her. I didn’t tell her what I was making, so there was still some surprise to it when she got home.
Since we’re well into Spring, I wanted to take advantage of seasonal ingredients so to start, I made asparagus soup for an appetizer. I found this particular recipe to be just ok – I saw some recipes that had red potatoes and I think next time, I will add them. It would add a little more texture and depth, I think. The flavor was good enough, even without the potatoes. I served it chilled because the flavors popped more than when it was hot. No picture of this one because it honestly wasn’t that visually compelling.
If you’re looking for an easy dessert, look no further. This sorbet is just about the easiest thing you can make and it takes virtually no time. You can put a number of different spins on it as well. For example, next time, I think I’ll add some champagne or vodka to the mix to give it a little kick.
Simple as it gets!
- 2/3 cup water
- 2/3 cup sugar
- 2 lbs strawberries
- 2 tbsp lemon juice
- fresh basil
Stir sugar and water together in a small saucepan over low heat until sugar has dissolved.
Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.
While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.
Refrigerate puree until syrup has chilled – about 1 hour.
Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).
Cover with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.
Garnish with basil.