Sunday, April 13, 2014

Welcome back!

First post and strawberry sorbet

It has been a while since I wrote anything about food. Over three years to be exact. I would like to say a huge thank you to all my readers from Livejournal who were continuously asking for new recipes and wondering if I will ever come back to blogging.
So, here is to new home and new beginning. Let’s start cooking.

Strawberries were always my favorite summer fruits. I remember when I was a little girl my grandma had a summer house with a big fruit garden and my brother and I couldn’t wait for that very first juicy berry to ripen and there were always a big fight between us who was going to have it. Sharing wasn’t really an option.  And then for couple of months we were eating strawberries with everything. With milk, yoghurt or cottage cheese, pies with strawberries and containers of jam that my grandma was preparing for the long winter months. 

About four years ago I bought myself an ice-cream maker and we haven’t bought a ready-made ice-cream ever since. Chocolate and mango ice-cream are an absolute hits amongst our guests and friends. 
But, I would like to start with the simplest possible sorbet that can be ready in less than 30 minutes. For that you will need an ice-cream maker. I have tried to make an ice-cream or sorbet in the freezer before and it never turns out the way I want it to be but you can always try anyway.

700g of ripe strawberries, washed, dried and hulled
½ cup of white sugar
3 tablespoons of freshly squeezed lemon juice
Place berries in a big bowl and blend to a smooth puree. Press the puree through a sieve to remove the seeds. 
Combine the puree with sugar and lemon juice. Pour the mixture into an ice-cream maker and freeze according to manufacturer's instructions.
Once ready, transfer to a container and store in the freezer.
If you don’t have an ice-cream maker, then pour the mixture into a container, cover with plastic wrap and place in the freezer. When the sorbet is almost frozen, transfer from the container into a bowl and blend until almost smooth to break the ice crystals. Transfer the sorbet back into the container and freeze for 2-3 hours.
Before serving let it stand at room temperature for 5 minutes. I never have enough patience!

Russian version below