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Author Notes: This sorbet is tasty, refreshing, and vegan.
About the Pineau: I used Pineau because we had some in the house, and because it represents where the Frenchman is from. (Also, it's great paired with the strawberries.) The original recipe suggests kirsch; I think any fruit brandy would work.
To make this super fancy, drop a scoop into the bottom of a tall glass, and make Champagne floats! Or drop scoops into a punch.
(Recipe adapted from David Lebovitz’s book, The Perfect Scoop.) —Cristina Sciarra
Makes about 1.5 pints
1 pound (450 grams) fresh strawberries
3/4 cup sugar
1 tablespoon Pineau
2 tablespoons freshly squeezed lemon juice
a pinch of kosher salt
- Wash and hull the strawberries. Slice them lengthwise into a large bowl, and then add the sugar and the Pineau; stir well to coat the strawberries. Cover the bowl with plastic wrap, and then let the strawberries hang out for about 1 hour, until they get juicy.
- Move the strawberries to a blender or food processor, along with the lemon juice and the salt, and whiz them up until well pureed. At this point, you could run the mixture through a fine mesh sieve, to remove the seeds, but I sort of prefer to keep them, even if they do sometimes get stuck in my teeth.
- Move the sorbet base to the fridge for a few hours, until it’s super cold. Then, spin the sorbet in an ice cream machine, according to the manufacturer’s instructions.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer