Tuesday's Food Tip: Did You Try This Simple Strawberry Sorbet?

If you’ve been reading our daily food tips since April (when we started this blog), you know that this simple recipe for strawberry sorbet was actually an earlier tip. But did you try it?

Just in case you missed the recipe (or intended to make it but then forgot about it), I’m going to give it to you again. You really should try this at least once before the summer is over. It's the perfect dessert for an end-of-summer barbeque or picnic.



Most sorbets don't contain milk, so they aren't as creamy as this one. This sorbet is more like a rich strawberry ice cream. In fact, I made this delightful sorbet in my new ice cream maker the other day. But the only special equipment you really need to create this rich, fruity frozen treat is a food processor or blender. You won’t need many ingredients either, just the following:

1 quart sliced strawberries
1 (14 oz.) can sweetened condensed milk
2 tsp. lemon juice

Puree all the ingredients together in your food processor or blender. Pour the pureed mixture into a shallow metal pan and freeze until ice crystals form. Use a fork to break up the crystals about every 30 minutes or so, and continue to let it freeze until it is solid enough to be scooped into balls. Top with fresh strawberries, if desired. Makes about 6 servings.

TO MAKE IN AN ICE CREAM MAKER: Puree all the ingredients together in your food processor or blender, as directed above. Then pour the pureed mixture into your ice cream maker and process on LOW power for about 20 to 25 minutes, until the mixture begins to freeze and thicken. Spoon the sorbet into a large plastic container with a lid, then put the container in the freezer until the sorbet gets fairly solid. Scoop into balls, then serve.