Today's Round Up: Dessert
We have had beautiful summer weather here the past few days! Clear, sunny, 75 degrees and no fog in sight! Living in Santa Cruz has many benefits -- the ocean, the redwoods, great weather, and amazing fresh produce right around the corner. Last year we headed to Gizdich Ranch to pick our own strawberries. Needless to say, we came home with heaps of big, red, juicy and delicious farm fresh strawberries. I think it is time to take another trip to Gizdich before strawberry season is over...just so I can make this:
* 2 Cups water
* 1 Cup sugar
* 1 quart strawberries, hulled (tops removed)
* 1/3 Cup fresh orange juice
* 1/3 Cup fresh lemon juice
Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.) Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Strawberry Sorbet