Strawberry – Pimms Sorbet
I’m on a sorbet roll these days! I started with a Blood Orange-Sake sorbet, which was quickly followed by a Lemon-Sake sorbet. I started to then think about other fruity and boozy sorbets I could concoct.
I had a pound of strawberries that I needed to use, and decided that would be my next sorbet experiment. My first try was using a recipe used at the River Café in London which uses a whole lemon, yes the whole lemon. I found it a tad bitter so opted for the tried-and-true lemon zest + juice. Ah, much better (though a tad more tedious).
- 1 pound hulled strawberries
- zest of one lemon
- juice of one lemon
- Pinch of salt
- 3/4 cup sugar
- 1/4 cup Pimms
Add all ingredients in blender, and purée until smooth.
Pour mixture into ice cream maker and churn until softly frozen.
Transfer into container and freeze for at least 2-3 hours.