Pretty simple recipe, requires an ice cream maker of course (we all have one of those right??).
- Simple Syrup
- 3/4c Water
- 3/4c Sugar
- 1lbs Strawberries, cleaned.
- Red Wine of Choice, about 1c (I used a dry syrah with a good berry note)
So, if you don't keep simple syrup around to placate your
Once the syrup is cooled, puree your strawberries in a blender with the syrup. When I did this it yielded about 3 or so cups of liquid, top it off with wine to get to 4c, and let the mixture chill again in the fridge. You should now have a quart of sorbet base.
Once the base is cold, churn it as you would any other sorbet or ice cream according to the directions on your maker. Mine takes about 20 minutes to do the job. It didn't really double in volume until the last 5 minutes or so, don't be worried if your sorbet is a late bloomer.
In the beginning
Once its roughly doubled in volume go ahead and scrap it out into a container, and stick it into the freezer.
You'll have to let it set up for another hour or so, unless you like it to be slushy. The wine makes it slow to set up, but we still love it, even if it is slow. Also note that this still has all its alcohol in it, though it makes several servings, so the dose is small. It will make minors breath smell like wine...
Serve in a pointlessly ornate Margarita glass...
Also I just signed up for the Vegan MOFO, so expect me to go blog crazy for the month of November. My exam is Thursday, so wish me luck :-)
|Vegan Month of Food|