strawberries in excess

When I happened upon fresh strawberries for 50 cents/lb., I couldn’t help myself.

They were perfectly ripe, and weren’t going to stay that way for long.

So after consulting a few recipes and methods for making sorbet, I settled on this:

• 1 lb of Strawberries
• 1/4 cup Orange Juice
• 3-4 Tablespoons of Sugar

Wash, stem & hull strawberries. Cut in half-ish. Freeze them for a couple of hours, until they are firm. Put the frozen strawberries and desired amount of sugar in blender (my strawberries were already very sweet, others may require more), and blend till the fruit is chopped up. Add the OJ and blend till smooth. Transfer puree to container with a tight-fitting lid, and put in the freezer. Combine/fold/mix the sorbet every half hour or so, till it is scoopable. Yes, scoopable.

I made this over the course of an afternoon at home, so I just stirred it when I thought of it, or had a break between caring for my little ones. An icy/hard ring forms around the edge of the container, and you need to mash it in with the softer center, till it’s all the consistency of sorbet. If you don’t do this, it’ll be a brick of frozen fruit, and not easy to handle. I used a rubber spatula so as to kind of smooth the icy bits in without a fight.

It was a perfect summer treat, and I can’t wait to make more… enjoy!

(By the way– don’t you love those ice cream dishes? They belonged to Casey’s sweet Grandma Jean. We think of her and smile each time we use them.)