Jun 26, 2009 5:54 am US/Pacific
Strawberry Sorbet
(CBS)
Want a perfect summer treat? Try this recipe for Strawberry Sorbet from chef Patrick Mulvaney.
Mulvaney's Building & Loan
1215 19th Street
Sacramento
916.441.6022
Ingredients:
One pint of really ripe Strawberries
3 cups of simple syrup (recipe follows)
one egg for testing
Ice cream mixer
Procedure:
To make simple syrup bring equal parts of sugar and water together in a pot bring to a boil over high heat until the liquid clears. Transfer to different container, this can be stored in the refrigerator for a week.
Take green tops off strawberries (called Hulling) and puree in a mixer. Put in a narrow container, add an equal amount of simple syrup and mix thoroughly. Wash one egg and float in mixture, when part which is exposed above base is between the size of a dime and quarter the sorbet is ready for churning. Follow the instructions for your ice cream machine, transfer to the freezer or enjoy straight out of the churn!
Simple Syrup
1 Q by volume of sugar
2Q of water
Procedure:
Mix water and sugar together in pan, heat until it comes to a boil and the liquid is clear. Store covered for future use. Will keep in fridge for quite a while
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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