This weekend it was girls’ time for me and my friend, pastry chef Christine. With the kids and our guys off doing their thing we were off to Union Square Greenmarket and brunch. Both Christine and I could probably spend hours at the market but it turns out that we were both pretty laser focused this time. Bring on the strawberries! It’s almost summer and they looked fabulous!
I decided that instead of eating every last one while Bruce and Sasha were away, that I’d be nice (Points for me!) and make something yummy that we could all share. Insert sorbet here.
This is the easiest of easy recipes and, honestly, you don’t even need an ice cream maker if you’ve got the patience to let it sit in the freezer. I added the dark chocolate, because, well, I like dark chocolate. Plus, I had an amazing raspberry sorbet and chocolate chip cone at Grom the other day that was out of this world and I was inspired. It’s so good with our without, so your choice.
I made a small batch with just a quart of strawberries but you could easily double it if needed. However, it’s rich, delicious and a little goes a long way. Enjoy and let me know what you think in the comments!
1 quart – fresh strawberries, washed (The sorbet is all strawberries, so they’d better be good! Go farm fresh or local if you can.)
1/4 cup – good honey (I used a darker fall flower variety from Tremblay Apiaries here in New York.)
1 teaspoon – fresh lemon juice, to taste
1/4 teaspoon- kosher salt, to taste
Optional: 1/4 cup (or more if you like) dark chocolate; chopped
Remove all tops and stems from strawberries and purée in a blender or food processor until smooth. Add honey and blend for another minute. Add lemon and salt to taste and blend. I didn’t strain my puree because I don’t mind all of the bits, but you can.
Pour into a container and put into the refrigerator to chill for 2 to 3 hours or until it’s cold. Pour into ice cream maker (Here’s where you can just leave it in the freezer overnight if you want.) and follow maker timing instructions. Option: Pour in chocolate bits a moment before finishing churn or gently fold in with a spoon after completion. Place into a freezer safe container for 2 to 3 hours before serving.