I planted 250 more everbearing strawberry plants this spring, so I came up with a bunch of different uses for them. One of my favorites (after margaritas) is sorbet. It's very easy and a whole lot less expensive than those teeny cartons at the grocery store. I found a great recipe at King Arthur Flour.
First pick those yummy berries.
Wash and rinse, shaking out the excess water.
If you own a food mill (and I highly recommend getting one) you don't have to hull or spend time running them through a sieve to get the seeds out, just grind them up in your food mill after you've dried them and they'll be almost completely seedless. If you don't own a mill GET ONE!! But seriously, you'll have to hull the berries and blend them up in your processor or blender, then push the juice through a sieve to remove the seeds. Pain in the neck, when a mill is SO much easier (and you'll find a ton of uses for it later). You'll need 3 cups juice, save the extra for syrup (add equal amounts sugar, let macerate overnight) for pancakes, yogurt, ice cream, margaritas....the list goes on endlessly!
Yummy juice!!
Baby approves.
In a saucepan, combine 1 cup sugar and 1 cup water, bring to a boil for 5 minutes. Cool, add to strawberries, 1/4 cup corn syrup, and 1/4 cup lemon juice, mixing well. Let sit in the fridge for a few hours to chill, then use in your ice cream maker as you would ice cream.
In about 25 minutes you'll have yummy sorbet, but I put it in the freezer for a few hours to firm up.
