September is a little bittersweet. I do like cool-weather cooking... but I do mourn the end of stone fruits, melons and berries!
Here's a last-ditch way to use strawberries and basil, two perfect summer companions. It's part of Day 3 of my Pastry Chef for a Week class, which features ice creams, sorbets and granitas!
Strawberry-Basil Sorbet
1 lb strawberries
1/3 cup plus 2 tbsp water
1/3 cup sugar (or to taste)
2-3 tsp vodka, kirsch or framboise
1/2 cup chopped fresh basil (plus more for freezing if desired)
Put 1 cup berries in small saucepan. Add 2 Tbsp water and bring to a simmer over medium high heat. Reduce heat, cover and simmer gently for 2-3 minutes until most of the berries are tender. Less cooking is best! Scrape berries and juices into food processor or blender. Add remaining berries and sugar and puree until smooth. You should have about 2 1/2 cups of puree. Stir in remaining 1/3 cup water and adjust sugar if necessary. Add liquor and basil and chill for at least 1 hour (overnight is fine). Strain and discard herbs. If desired, mince a tablespoon of additional fresh basil and add to puree before freezing. Pour into ice cream maker and freeze according to manufacturer's instructions.
(recipe from Pure Dessert by Alice Medrich, adapted by cr)
No comments:
Post a Comment