Since 2007 I have been reading so many positive comments regarding former Chez Panisse pastry chef and author David Lebovitz's "The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments" that it was impossible for me to resist the temptation of trying one of his wonderful recipes before adding this book to my shopping list...
As we are getting juicy, perfectly ripe, exhaliratingly fragrant and candy-like strawberries from Switzerland and as the temperatures have risen a little (29° C/84° F) lately, I thought that it would be a great opportunity to test David's mouthwatering "Strawberry Sorbet". I mean, there isn't a better way of using strawberries without altering their natural taste and adding any overpowering flavor - it is important to be able to taste the delicate and original fragrance of the fruits used, especially if the fruits are really good).
This "Strawberry Sorbet" is very easy to make and so delicious. It is delightfully fruity, fresh, sweet and has just the right amount of tartness. The addition of Kirsch is imperceptible. This cherry spirit is totally undetectable, yet it seems to add a layer of flavor to the sorbet, a little "je ne sais quoi" and, of course, it lowers the the freezing temperature
I was really satisfied with this "Strawberry Sorbet" recipe. The sorbet was so heavenly that I had to make some more the next day. I am really looking forward to being the happy owner of David Lebovitz's very promising book!
~ Strawberry Sorbet ~
Recipe adapted from "The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments" by David Lebovitz, published by Ten Speed Press.
Makes about 3 cups or 750ml.
500g (17 oz) Strawberries, rinsed and hull removed
3/4 Cup (150g) Castor sugar
1 Tsp Kirsch (optional/see remarks)
1 Tsp Fresh lemon juice
A pinch of sea salt
1. Cut the strawberries in small slices. Combine them with the sugar and kirsch in a medium bowl. Stir so that the sugar starts to dissolve.
2. Cover the bowl with plastic cling wrap. Refrigerate for one hour without forgetting to stir once or twice during the cooling process.
3. Put the contents of the bowl in a blender and purée the strawberries and their liquid together with the lemon juice and sea salt until it is homegenous in texture.
4. Sieve the mixture in order to remove the seeds (I didn't do that/optional).
5. Put the mixture in your ice cream maker and start churning until it is no more runny and a gelato-like dense texture.
You can replace the kirsch with another alcohol ou just leave it out.
It is possible to replace the alcohol by the same quantity balsamic vinegar (it enhances the flavor of strawberries).
You can also spice your sorbet with mint, basil, pepper, etc...
Serve this sorbet with fresh berries or any fruit of your choice.
You can also accompany it with cookies (Almond Biscotti, Italian Ricotta Cookies, Tuiles, etc...) or a slice of cake (Almond Cake From Reims, Lemon Chestnut Cake, Orange Cornmeal Cake, etc...).
~ Sorbet A La Fraise ~
Recette adaptée du livre "The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments" par David Lebovitz.
Donne 750 ml de glace.
500g Fraises, rinsées et équeutées
150g de Sucre cristallisé
1 CC de Kirsch (en option/voir remarques)
1 CC de Jus de citron frais
Une pincée de sel de mer
1. Couper les fraises en petits morceaux. Les mettre dans un bol et ajouter le sucre ainsi que le kirsch et bien mélanger.
2. Mettre les fraises au frigo pendant 1 heure et remuer de temps en temps afin que le sucre se dissolve.
3. Dans un mixer, réduire les fraises en une purée fine avec le citron et le sel.
4. Passer le mélange au chinois afin d'enlever les graines (je ne l'ai pas fait).
5. Mettre le mélange au frigo. Le transférer dans la sorbetière eafin d'obtenir un mélange dense et ayant la texture d'une glace.
Vous pouvez remplacer le kirsch par l'alcool de votre choix ou ne pas ajouter d'alcool du tout.
Il est possible de remplacer l'acool par la même quantité de vinaigre balsamique (réhausse la saveur).
A vous de voir si vous désirez épicer votre sorbet avec de la menthe, basilic, du poivre, etc...
Idées de présentation:
Servez ce sorbet avec des baies ou le(s) fruit(s) de votre choix.
Vous pouvez aussi manger ce sorbet avec des cookies (Biscotti Aux Amandes, Cookies Italiens A La Ricotta, Tuiles, etc...) ou du cake (Gâteau De Reims, Cake Au Citron Et A La Farine De Châtaigne, Cake A l'Orange Et A La Farine De Maïs, etc...).
That is a delicious sorbet! And, it's a great book. You'll love it.ReplyDelete
Je craque pour la couleur!!ReplyDelete
Bon vendredi chère Rosa:)
This looks scrumptious! I'm really loving your strawberry recipes lately! Thanks Rosa!ReplyDelete
yammmm looks delicious :PReplyDelete
hummm ca m'a l'air bien bon ce "petit" sorbet ! Les photos sont magnifiques surtout celle avec l'abeille ?!ReplyDelete
a bientot !!
Ah ces couleurs!!!! On a envie de s'y vautrer! De refaire la déco de la maison en les inclulant! C'est beau!!!!!!!!!!!!!ReplyDelete
Tellement beau et bon que ça fait tourner la tête :-) Bises et bon week endReplyDelete
Looks simply delicious!!ReplyDelete
I love the vivid red color of the sorbet. Will have to give this a run.ReplyDelete
This looks so good! Great clicks!ReplyDelete
I would love to have a few scoops of this on a warm summer night.ReplyDelete
Looks delightful! Your photos of the flowers look stunning! Aren't they so easy to shoot?? You can't take a bad flower photo.. you know?ReplyDelete
Pas de sorbétière chez Mlle Pigut, mais une envie folle de tester quand même cette merveille rose-rouge, je crois que je me laisserai tenter d'ici quelques semaine (quand le soleil sera revenu).ReplyDelete
As usual the photos are just beautiful... :-)
Phewww ... how I like the vibrant color of this sorbet. Shame on me to not having that book. Looks exceptionally delish!ReplyDelete
such a pretty color!ReplyDelete
I made a strawberry frozen yogirt from David's book yesterday. He has too many delicious choices to choose from.ReplyDelete
Rosa this is wonderful. Unfortunately I don't have an icecream machine or else I would have made this. However, I prepare the strawberries using almost the same ingredients, instead of kirsch, I use cherry brandy and no salt, less sugar and you have a wonderful dessert.ReplyDelete
Thats such a gorgeous colour, beautiful dessert...ReplyDelete
Je craque c'est superbe!ReplyDelete
Rosa, now, that's irresistable alright :-)ReplyDelete
Have a great weekend!
wow this looks so good! i'm swimmming in strawberries at the moment so i'm sure gonna try this recipe!ReplyDelete
What can I say? Absolutely perfect, wonderful colours.ReplyDelete
Well done Rosa.
Wishing you a great weekend ♥
This sorbet looks so heavenly, Rosa. And your gorgeous photos just get more enticing all the time!ReplyDelete
Magnifique la couleur de ce sorbet, je prendrai bien une petit cuillère pour le déguster. Un très bon weekendReplyDelete
Top ! Maginfiques photos comme d'hab ! Bon week-end !ReplyDelete
Strawberry sorbet is absolute yum nice color. I love it
It's so warm today....this is just perfect!ReplyDelete
a real summer delight!a perfect color!and perfect pics!ReplyDelete
molto buono rinfrescante ideale per i bimbi (senza alcool) io volentieri metterei un pizzico di pepe nero:)ReplyDelete
Biz et bon we
I still haven't made any of David's ice creams or sorbets, but if ever there was an enticement, it's your gorgeous photos. The flowers are simply breathtaking too.ReplyDelete
IT LOOKS SO DELICIOUS ROSA, GREAT JOB!ReplyDelete
That looks amazing. The colour is wonderful xReplyDelete
Je prends une petite cuillère et j'arrive. la couleur est trop belle.ReplyDelete
Rosa...your post...the recipe...and more so your photos are absolutely irresistable.ReplyDelete
The color is stupendous!
Get me a spoon and I'll join you any time ;o)
As I've mentioned before...I'm still in envy mode. We're still waiting for those so-called sweet berries you all keep dangling in your posts!
I do appreciate David's recipe...but I'm afraid that I will choose to stick with one I created many years ago. I will eventually share this secret recipe hopefully soon ;o)
It was so very enjoyable to pass by and see you.
Have a great weekend.
Flavourful wishes, Claudia
Such a deep beautiful colour! Kirsch would definitely give an interesting taste to this :)ReplyDelete
I love that color!ReplyDelete
you've made one of the most gorgeous, delicious, and guilt-free desserts of all time. lovely, rosa. just lovely.ReplyDelete
Sorbet is the perfect summer treat! You're right, it's one of the best things to do with fresh berries so that their natural flavor isn't overpowered. Lovely recipe!ReplyDelete
The color is so striking. It's like strawberry to the nth-degree!ReplyDelete
Love the Porfira-red colour of the sorbet. Local, sweet strawberries - hard to beat.ReplyDelete
The color of your starwberry sorbet is gorgeous. It looks so mouthwateringly refreshing. It's been hotter than Hades here in FL.ReplyDelete
Can't wait to see what other recipes you whip up from his book.
Nice and easy! My kids will love this our summer BBQs.ReplyDelete
oh rosa , what beautiful treat, the color is goregous...i'm glad you liked the book, it's wonderfulReplyDelete
oh wow! it looks really good. i love the flower photos, too.ReplyDelete
Such a gorgeous sorbet! The color is so beautiful and sounds perfectly refreshing!ReplyDelete
Looks fantastic! tres bon! Bien jolee :) I'm not that good at writing in french :) Lovely colors, excellent clicks, simply amazing :)ReplyDelete
Your sorbet looks magnificent and the colour, so brighten and stunning!!!
Hope you have a lovely weekend,
What a beautiful sorbet. The color is wonderful!!ReplyDelete
Che bei colori!.. E i sorbetti sono così rinfrescanti e profumati, ottimi! SI vede che è arrivata l'estate!ReplyDelete
certains ajoutent un blanc d'oeuf moyennement battu en cours de turbinage tu as essayé ? bizz de paris PierreReplyDelete
your pictures are so lovely and the sorbet sounds perfect for the warm (finally) weather!ReplyDelete
Rosa you have just reminded me I have to make a trip out to the Amish country to purchase Strawberries! and I will make this recipe same day. I love sorbet and friends do to because they feel less guilty eating this compared to Ice Cream. There is nothing better than ice cold sorbet by the lake after dinner!ReplyDelete
Thanks Rosa beautiful recipes as usual! and thank you watching my video do you pick wild herbs in Switzerland?
Just gorgeous Rosa... the colours, the flavours... the very idea! HAPPY SUMMER!ReplyDelete
Comme toujours chez toi, tes photos sont si belles...qu'on ne sait pas si on vient pour la recette, pour les photos ???? Non, on vient pour l'ensemble et pour toi.ReplyDelete
Bisous et bon WE
Absolutely delicious! I tried it today and I am mad for it. Great Idea to put kirsch in the sorbet. www.pastasciutta.deReplyDelete
Oh, I love kirsch, I will double the amount, it's not enough for me! ^_^ReplyDelete
I read in one of my books about chocolate that if you want to enance the flavor of strawberries you can use a little bit of balsamic vinegar, not enough to taste it, just enough to strong the strawberry flavor...I didn't try it but I trust the source...maybe it's possible to use it in your sorbet
WOW! The color is stunning, as are your photos! I bet it would be so refreshing and tasty on a hot summer day. :)ReplyDelete
Danke für die Inspiration !ReplyDelete
Quelle couleur hallucinante pour ce sorbet d'été!ReplyDelete
yum! it all looks so good!ReplyDelete
You'll love his book, Rosa.ReplyDelete
Just look at that divine strawberry sorbet! The color is so vivid. And I love your florals!
I always love some tart with my sweet. The red color of this sorbet is gorgeous. The addition of kirsch is interesting.....always nice to have a touch of the unexpected!ReplyDelete
Rosa this look absolutely beauty and amazing! I love the rose too! beauty! gloriaReplyDelete
foto way beyond gorgeous!!! The color and flavor are popping out!ReplyDelete
Gorgeous. Summery and stunning!ReplyDelete
So beautiful sorbet! Strawberry is one of my preferred!ReplyDelete
Have a great weekend!
MIKA: I love Kirsch too! Yes, you can add a bit of balsamic vinegar. Perfect for enhancing the flavor of the fruits! Cheers.ReplyDelete
NATURAL SELECTION: That trip to Amish country sounds interesting! I hope you'll like this sorbet. It is indeed a guiltless pleasure (well more or less as it's nonetheless very sweet)...ReplyDelete
Yes, I do pick certain herbs/fruits when I go out (wild garlic, wild strawberries, blackberries, etc...).I don't have a big knowledge though. Cheers.
PIERRE: Oui, j'ai déjà essayé et ça donne un résultat superbe. Le sorbet devient divinement mousseux!ReplyDelete
I haven't tried making sorbet yet. This looks so scrumptious! Your photos are incredible, as usual. I especially love those white daisies!ReplyDelete
It goes with everything!ReplyDelete
Les photos sont un enchantement Rosa. Magnifique. Encore une fois, rien à voir avec un sorbet industriel.ReplyDelete
Your recipes and photos sound and look amazing. Summer is here with these incredible flavors.ReplyDelete
Awesome !! mouthwatering and yummy sorbet..love the colour..ReplyDelete
Magnifique ce sorbet bien rougeReplyDelete
Il est carrement superbe. Et les couleurs de tes photos sont tellement vibrantes que je me demande comment je vais resister au livre moi aussi :)ReplyDelete
I'm so jealous of your strawberries! It's freezing cold here, so I won't be having strawberreis for a couple of months =[ This sorbet looks so good!ReplyDelete
The colour of that sorbet is unbelievable! Really beautiful...ReplyDelete
that would've been perfect for the heat wave we just had :)ReplyDelete
so yummy and refreshing :)
Oh Rosa, what a nice sorbet...the color is just so pretty...great pictures as always :-)ReplyDelete
La couleur est splendide, j'aimerais obtenir une aussi jolie teinte.ReplyDelete
It's so hot here right now, this strawberry sorbet sounds doubly refreshing!ReplyDelete
Rosa, you have some of the most gorgeous recipes and photos out here. I adore anything with strawberries and this would be perfectly refreshing with the hot weather here in California. I love this!ReplyDelete
That sorbet is just stunning, the most beautiful I've ever seen and such intense colours. I love the pink of the roses too. Your photos always amaze me.ReplyDelete
Humm ton sorbet à la fraise me donne bien envie!ReplyDelete
Domage, je vais avoir ma sorbetière en septembre et malheureusement il n'y aura plus de très jolies fraises à cette époque... En tout cas je garde ta recette très précieusement pour la refaire chez moi!
Bisous & Bonne journée
That sorbet is an incredible shade of red! I have made cherry sorbet in summer several times but not done a strawberry one before. Perfect for during Wimbledon!ReplyDelete
I think you have made a wonderful sorbet and the color is especially wonderful: love that vibrant pink-fuschia!
your sorbet looks delicious and what a vibrant color!ReplyDelete
Rosa, what perfect, icy sorbet! Yum! Luscious. And I am also getting those strawberries and what a perfect way to use them. Delicious!ReplyDelete
The sorbet looks AMAZING!! I love how simple it is.ReplyDelete
Un délice ce sorbet avec les fraises!ReplyDelete
Il a une très joli couleur!
Irresistible indeed! So perfect. The best part of this recipe is the simplicity and the way the berry is glorified in its taste texture and color.ReplyDelete
Your strawberry sorbet sure looks so irrisistable!!ReplyDelete
I so love your addition of the Kirsch in here!!
Stunning pictures too, dear Rosa!
Many greetings from Brussels!!
I love the bright red colour!ReplyDelete
Oh, Rosa, I just made a strawberry-raspberry-mango sorbet and seeing yours..I'm not sure I want to post about it! LOL ABOLUTELY STUNNING ruby red color and the photos are just as delicious!!ReplyDelete
This looks so irresistible :)ReplyDelete
Strawberries are finally here in Western Canada, so I'm whipping up a batch of this today, upon your inspiration. My favourite thing to make with just picked strawberries!ReplyDelete
heureusement que je découvre ton blog, ainsi je vais réalisé ton sorbet et surtout me régalerReplyDelete
merci pour ce partage
bisou et @+