I love sorbet. Unfortunately I don't get to eat it as often as I like, because that stuff is expensive! (In Manhattan, at any rate.) A few weeks ago I threw together this quick strawberry sorbet. It's not as creamy as the store-bought kind (I don't have an ice cream maker), but it was cheap, quick, and just as fruity. Perfect for a hot summer day.
Simple Strawberry Sorbet
1/4 cup sugar
1/4 cup water
1 lb strawberries, washed and hulled
Heat the sugar and water together until the sugar has dissolved. Let cool.
Meanwhile trim the strawberries, and cut them into halves or quarters if they are really large. Mix the sugar syrup with the berries and puree. It's ok if there are still a few small chunks. In fact, this is a good thing.
Place in a flat, shallow dish (I used a 9x9'' baking pan) and put in the freezer. As the mixture freezes, use a whisk to beat in the ice crystals from the outside of the pan. Do this every 30 minutes or so.
If you'd like the sorbet to be even smoother, throw it in a heavy-duty blender right before serving. (I don't have a blender, so my sorbet is still a bit crystallized...it was yummy though!)
Now, if you'll excuse me, I've got to go take a batch of blueberry muffins out of the oven. (I think the cooking bug has bit me again!)