Summertime is a great time to break out that ice cream maker that you have. You know the one that is sitting in your garage that you never use?!
Maybe you don’t use it because you don’t really know how or that you think it’s going to be difficult. I think the hardest thing about the electric ice cream maker that I have is that I have to find room in the freezer to freeze the cannister!
On several occasions I have made champagne sorbet and it’s really easy and so fancy. It’s so good, and you know exactly what the ingredients are in the sorbet. I found this recipe in Food and Wine that you might want to try. It only has two ingredients! A perfect treat for summer!
4 pounds fresh strawberries (about 16 cups), hulled and quartered 1 1/4 cups granulated sugar
How to Make It
Using a potato masher, mash strawberries in a large bowl until mostly pureed (there will still be small chunks of pulverized berries) to yield about 6 cups strawberry puree. Stir sugar into berry puree. Cover and refrigerate until well chilled, at least 1 hour.
Pour half of the chilled strawberry mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions.
Transfer sorbet to a freezer-safe container; press a sheet of parchment paper directly on surface, and seal with an airtight lid. Place in freezer. Repeat procedure with remaining chilled strawberry mixture. Freeze sorbet at least 8 hours or overnight.
Photo and recipe from Food and Wine