Comments on: Strawberry sorbet: from field to freezer to table to tasty in a few easy steps http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Steve http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-55316 Steve Sun, 30 Jan 2011 20:42:31 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-55316 That is a great use for the flood of strawberries you end up with during harvest season! <strong>Wow, wish I had a flood of strawberries right about now, Steve... the Florida berries are late this year, usually we see them in the supermarket up here in New England by now. PJH</strong> That is a great use for the flood of strawberries you end up with during harvest season!

Wow, wish I had a flood of strawberries right about now, Steve… the Florida berries are late this year, usually we see them in the supermarket up here in New England by now. PJH

]]> By: mary http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-17650 mary Wed, 05 Aug 2009 00:38:56 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-17650 Angela, Back in the early '90s, I was taught how to make coffee granita, and as an experiment decided to try making a peach granita, using a large can of peaches. I essentially pureed them in my food processor (not adding anything as they were the kind packed in syrup, which I discarded), and froze them, stirring every hour until the texture was granita-like. I served it for dessert with a raspberry puree, and it was a hit. I'm sure pureed fresh peaches would be marvelous, but you could probably take a shot at it with canned to see how it turns out. Angela,

Back in the early ’90s, I was taught how to make coffee granita, and as an experiment decided to try making a peach granita, using a large can of peaches. I essentially pureed them in my food processor (not adding anything as they were the kind packed in syrup, which I discarded), and froze them, stirring every hour until the texture was granita-like. I served it for dessert with a raspberry puree, and it was a hit. I’m sure pureed fresh peaches would be marvelous, but you could probably take a shot at it with canned to see how it turns out.

]]> By: Sara http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-15962 Sara Fri, 10 Jul 2009 23:59:54 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-15962 I have a frost-free freezer as part of my refrigerator, so every once in a while it defrosts. I've tried one of the "bowl in the freezer" type ice cream makers but I think the bowl never got as cold as it was supposed to be because of the automatic defrost feature. Do folks who have success with this type of ice cream maker have chest freezers that do not self-defrost? <strong>Sara, unless your freezer defrosts every couple of hours (does it?), I wouldn't think that would matter. But it sounds like it might not be cold enough overall. See if you can stick a thermometer in there and take its temperature; it should be down around 0°F, I'd think, to really freeze that bowl solid. See if it has a "colder" dial... PJH</strong> I have a frost-free freezer as part of my refrigerator, so every once in a while it defrosts. I’ve tried one of the “bowl in the freezer” type ice cream makers but I think the bowl never got as cold as it was supposed to be because of the automatic defrost feature. Do folks who have success with this type of ice cream maker have chest freezers that do not self-defrost?

Sara, unless your freezer defrosts every couple of hours (does it?), I wouldn’t think that would matter. But it sounds like it might not be cold enough overall. See if you can stick a thermometer in there and take its temperature; it should be down around 0°F, I’d think, to really freeze that bowl solid. See if it has a “colder” dial… PJH

]]> By: Di http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-15932 Di Fri, 10 Jul 2009 15:25:06 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-15932 You're such an inspiration! We're fans of Dreyer's Fruit and Juice bars ($3.39/box of 6), but thanks to this post there will be a taste test after I find the popsicle molds. Your company is certainly a pleasure to do business with! <strong>Thanks so much for your kind words, Di - much appreciated. PJH</strong> You’re such an inspiration! We’re fans of Dreyer’s Fruit and Juice bars ($3.39/box of 6), but thanks to this post there will be a taste test after I find the popsicle molds. Your company is certainly a pleasure to do business with!

Thanks so much for your kind words, Di – much appreciated. PJH

]]> By: Angela http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-15850 Angela Wed, 08 Jul 2009 16:15:09 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-15850 I can't wait to try out this recipe this weekend, however, I was wondering if I could substitute the strawberries with some canned peaches that I have in my cupboard? Would there be any changes to the recipe? <strong>I don't think this will work, but if you are up for a little experimentation, go for it, have fun. Frank @ KAF.</strong> <strong>Angela, I disagree with Frank; I think this would work just fine. I'd increase the citrus juice and decrease the sugar just a tad, if you use peaches canned in syrup. If peaches canned in water, I'd still increase the citrus a bit, to highlight their flavor. Go for it! PJH</strong> I can’t wait to try out this recipe this weekend, however, I was wondering if I could substitute the strawberries with some canned peaches that I have in my cupboard? Would there be any changes to the recipe?

I don’t think this will work, but if you are up for a little experimentation, go for it, have fun. Frank @ KAF.

Angela, I disagree with Frank; I think this would work just fine. I’d increase the citrus juice and decrease the sugar just a tad, if you use peaches canned in syrup. If peaches canned in water, I’d still increase the citrus a bit, to highlight their flavor. Go for it! PJH

]]> By: Marian http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-15802 Marian Tue, 07 Jul 2009 17:03:21 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-15802 Here in Southern Cal, we have had a lot of little yogurt shops popping up serving frozen tart yogurt in a variety of flavors and then you put your choices of fruit, candy, nuts etc on top. Pay by the ounce. I decided to try my own tart yogurt and because I am watching my sugar intake I used low glycemic palm sugar. 1 qt. whole plain yogurt, 1/2 cup palm sugar and a little vanilla. You can add chopped up strawberries, mango, peach, nectarine or leave it plain and add the chopped fruit on top after it's frozen. I used our Cuisinart 2 qt ice cream freezer and it was delicious and refreshing. Here in Southern Cal, we have had a lot of little yogurt shops popping up serving frozen tart yogurt in a variety of flavors and then you put your choices of fruit, candy, nuts etc on top. Pay by the ounce. I decided to try my own tart yogurt and because I am watching my sugar intake I used low glycemic palm sugar. 1 qt. whole plain yogurt, 1/2 cup palm sugar and a little vanilla. You can add chopped up strawberries, mango, peach, nectarine or leave it plain and add the chopped fruit on top after it’s frozen. I used our Cuisinart 2 qt ice cream freezer and it was delicious and refreshing.

]]> By: Tammy http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-15772 Tammy Mon, 06 Jul 2009 19:49:23 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-15772 Just when I came to the website to look for a strawberry recipe, this one was up! Serendipity - I HAD to make it! And it was soooo good. I'm going to resist making it again until I have company, I would eat it up myself too fast! Just when I came to the website to look for a strawberry recipe, this one was up! Serendipity – I HAD to make it! And it was soooo good. I’m going to resist making it again until I have company, I would eat it up myself too fast!

]]> By: Lesli http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-15770 Lesli Mon, 06 Jul 2009 19:32:30 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-15770 I have the KitchenAid Ice Cream Maker attachment and LOVE IT. I've made several flavors of ice cream, gelato, and sorbet. The mango sorbet I make hits it out of the park every time. Whenever I make my sorbets, I don't bother with a simple syrup. Just fruit, sugar, lemon juice. I do let the fruit and sugar macerate, though. I might try simple syrup next time. I have the KitchenAid Ice Cream Maker attachment and LOVE IT. I’ve made several flavors of ice cream, gelato, and sorbet. The mango sorbet I make hits it out of the park every time.

Whenever I make my sorbets, I don’t bother with a simple syrup. Just fruit, sugar, lemon juice. I do let the fruit and sugar macerate, though. I might try simple syrup next time.

]]> By: Erica http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-15760 Erica Mon, 06 Jul 2009 17:35:59 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-15760 Use the first method with this stellar recipe from an ancient Grand Marnier pamphlet: 6 cups hulled, washed fresh strawberries 2 cups sugar (depending on berry sweetness) juice of three lemons and three oranges 1/2 cup of Grand Marnier Dust the berries with the sugar and leave for about 30 minutes. Then, in two batches, puree in blender with juices. Put in large bowl and stir in Grand Marnier. Freeze for a couple of hours in 9x13 baking pan, then blend with mixer until mushy, and refreeze until firm. Can serve as is or with whipped cream. The best ever! <strong>And maybe the Grand Marnier keeps it from freezing rock-hard, too, due to the alcohol - COOL! Pun intended :) PJH</strong> Use the first method with this stellar recipe from an ancient Grand Marnier pamphlet:

6 cups hulled, washed fresh strawberries
2 cups sugar (depending on berry sweetness)
juice of three lemons and three oranges
1/2 cup of Grand Marnier

Dust the berries with the sugar and leave for about 30 minutes. Then, in two batches, puree in blender with juices. Put in large bowl and stir in Grand Marnier. Freeze for a couple of hours in 9×13 baking pan, then blend with mixer until mushy, and refreeze until firm. Can serve as is or with whipped cream. The best ever!

And maybe the Grand Marnier keeps it from freezing rock-hard, too, due to the alcohol – COOL! Pun intended :) PJH

]]> By: Sharon http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/comment-page-1/#comment-15752 Sharon Mon, 06 Jul 2009 15:29:27 +0000 http://blog.kingarthurflour.com/2009/07/04/strawberry-sorbet-from-field-to-freezer-to-table-to-tasty-in-a-few-easy-steps/#comment-15752 I have the Kitchenaid ice cream attachment and it's wonderful!! I keep the bowl in my extra freezer so it's ready to go at any time. The gelato recipe that comes with the attachement is well worth the time but I will definitely be trying this sorbet recipe soon!!! Looks fabulous! Thanks so much for all you do .... I have the Kitchenaid ice cream attachment and it’s wonderful!! I keep the bowl in my extra freezer so it’s ready to go at any time. The gelato recipe that comes with the attachement is well worth the time but I will definitely be trying this sorbet recipe soon!!! Looks fabulous! Thanks so much for all you do ….

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