A question about a recipe: The River Café's Strawberry Sorbet

Kristen is the Senior Editor of Food52

added almost 2 years ago

The freeze-stir-freeze method should work well -- all the textured bits in there from the unstrained strawberries & lemon should help keep it from freezing into a solid, icy mass.

I haven't tried the meringue trick, but it sounds promising! Please let me know if you try it.

By the way, I've made this recipe with great success in my inexpensive ice cream maker. It's going for $36.70 on Amazon right now: http://amzn.to/mUmFCJ

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Suzanne is a trusted source on General Cooking.

added almost 2 years ago

You could try this if you don't want to invest in an ice cream maker, btw I have the same one Kristin mentioned and it works just fine and is inexpensive. When I made my recipe for lemon lime campari sorbet although I used my ice cream maker initially you could put in the freezer for a few hours until its slushy, then use your hand mixer and whip for a minute, put back in the freezer for another hour and a half or two whip again with the hand mixer and then one more time about an hour and a half later. It helps yield a light sorbet

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foodfighter added almost 2 years ago

I just did a similar sorbet recipe, and want to try this one. I added a splash of vodka, as I don't have an ice cream maker. Was a little more ice-y, but scopped okay. Might help out on this recipe too.

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I am going to try this in my vitamix................let ya know the results :)

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I tried it and love it! Tasty and used my sorbet pots

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Annelle added almost 2 years ago

Thank you for all your responses. Now I can report my test results! First of all, the recipe just as it is, is delicious, but without an ice cream machine it is a little 'icy'--still delicious. Adding the egg whites, but still no machine was lighter, but still 'icy'.
Finally, I bought the ice cream maker you suggested (love it!). Adding the egg whites AND using an ice cream machine made a beautiful creamy looking and tasting sorbet without adding the calories of cream. Bottom line: it's a fantastic recipe no matter how you make it! I also froze some popsicles which were a big hit.

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Kristen is the Senior Editor of Food52

added almost 2 years ago

That is great news! And I'm so impressed you tried it so many ways, too -- thank you for reporting back!

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