You can make this simple and delicious sorbet throughout the entire strawberry season. I like adding raspberries and a hint of lemon for a more complex flavor.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- ¼ cup corn syrup
- 3½ cups fresh strawberries
- 1½ cups fresh raspberries
- Zest and juice of ½ a lemon
Preparation
Put the sugar and water in a medium-size saucepan, and over medium heat, bring to a boil, stirring to dissolve the sugar.
Turn heat to low and simmer for 5 minutes without stirring.
Pour the syrup into a small bowl and set it in the refrigerator to cool.
Wash and trim the strawberries. Place the berries in the bowl of a food processor along with the raspberries, and process until smooth.
Add the cooled syrup, corn syrup, zest, and lemon juice. Pulse gently to combine.
Pour the mixture into a medium-sized bowl and refrigerate to cool about one hour.
Then, pour the puréed fruit into the bowl of an ice cream maker. Follow the manufacturer’s directions for making sorbet.
Makes 1 quart.
NOTE: If you would like to make other fruit sorbets, it takes about two pounds (or five cups) of chopped fruit to make a quart of sorbet.
About this recipe
WINE SUGGESTIONS
There are thousands of wine varieties worldwide, and often we get stuck in a wine rut: same old, same old. Here are two interesting wines that will pair well with this springtime menu. Both wines are available on the Cape.
WHITE
Phillipp Brundlmayer Lossterrassen, Grüner Veltliner, 2022, $18 per bottle
This classic Austrian wine is medium dry with light spices. It is clean and refreshing on the palate and will complement the richness of the Brie in the primavera pasta.
RED
Red wine doesn’t need to be rich and heavy. Some delightful varieties are lighter in style and color. With a slight chill – 10-15 minutes in the fridge – this wine can be enjoyed throughout the warmer seasons. Ca’La Bionda Valpolicella Classico, 2022, $18 per bottle. This younger sibling to the grand Amarone from the Venito region of Italy has a nice, well-balanced structure with just a little hint of spice, while still being light and delicate on the palate.
John F. Carafoli is an international food stylist, consultant, and author. He wrote the seminal book Food Photography and Styling; Cape Cod Chef’s Table, Recipes from Buzzards Bay to Provincetown; and Great Italian American Food in New England: History, Traditions & Memories. He has been published in Gastronomica, The Journal of Food and Culture, The New York Times, L’italoAmericano Italian Newspaper, and Edible Cape Cod, where he won an EDDY for best use of recipes in a feature. He was profiled in the Italian publication ER (Emilia Romagna) and presented papers at the Oxford Symposium on Food and Cookery in England. carafoli.com
