Strawberry season is here and they are available in markets or at u-pick farms. The starwberry flavor is so refreshing to the pallet and you just want more.
2 C sugar
2 C water
2 pounds of fresh strawberries
Cuisinart Yogurt/Ice Cream Machine and Cuisinart 7 or 12 cup food processor. Place Yogurt bowl in freezer 24 hours before making sorbet.
In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.
Wash, destem, and halve the strawberries.
Add the strawberries to the food processor and puree until smooth.
Add 1 1/2 cups of simple syrup and pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.
Assemble yogurt/ice cream maker and pour strawberry mixture into machine and churn for 15-20 minutes or until stiff.
Remove from maker and serve or place in covered container and freeze until further use.
We use fresh organic strawberries. I have not made sorbet with frozen fruit.
A light fluffy textured waffel crispy on outside and soft on the inside. They do not get soggy after adding maple syrup.
1 ½ C flour
2 t baking powder
2 t baking soda
Pinch of salt
1 ½ C yogurt¹
1 t vanilla
3 T butter melted
Preheat waffle iron to medium setting Serves 6
Mix dry ingredients together in medium bowl and set aside
In small bowl add eggs, yogurt, and vanilla than whisk.
Add egg yogurt mixture and butter to flour mixture and mix until incorporated. Do not over mix.
Spray top and bottom irons with PAM or lightly brush with melted butter. Ladle waffle makers recommended batter amount into the iron, Cook until golden brown about 6-8 minutes. Remove and serve with maple syrup or berry toppings.
¹Any yogurt can be used. I use plain Greek yogurt.
I do not add sugar. Maple syrup or berry toppings provide the sugar element.
These waffles can be frozen and reheated in a microwave or toaster.
An easy to make refreshing frozen dessert that is tart yet sweet. It pairs well with fresh fruit.The younger set love crisp cookie sorbet sandwiches.
2 C water
2 C sugar
1 T lime zest
Products and Tools needed
Sugar,water,limes, a juicer, microplane, and ice cream/yogurt maker*
In small pan add 2 cups of sugar and 2 cups of water. Do not stir. Bring water to boil. Then simmer for 5-7 minutes. Remove from heat and cool. This maybe made days ahead of time and refrigerated.
Place Cuianart Yogurt bowl in freezer 24 hours before making sorbet.
Zest limes using microplane. After zesting, juice limes and add juice and zest to the simple sugar. Mix and then place in freezer 2-3 hours.
Place yogurt/ice cream bowl onto ice cream maker and add sorbet mixture. Place paddle into bowl and add lid and turn on. Churn for 20 – 30 minutes.*
Remove frozen sorbet from maker and serve or place in covered container in freezer for further snacking.
Serve with favorite fruit or perhaps an ice cream sandwich. We served on Cinco de Mayo spritz cookies.
*Sorbets can be made without a ice cream maker. Place sorbet in shallow container. Freeze then remove and fork smash. Continue this step until desired consistency is achieved,
*Length of time on machine depends on how cold the sorbet/sherbert mixture is before placing in freezer bowl. I have had sorbets that were done in 7 minutes and some that took 40 minutes.