Saturday, April 3, 2010

Strawberry sorbet for the hot weather

I can't believe the weather in Jakarta is extremely hot and very unpredictable these days. Sunny in the morning and in the day time, then suddenly the nimbus coming from nowhere and then we have heavy rain. Global warming ? I don't know. Talking about global warming, I remember the "Earth Hour" campaign on 27 March 2010. My son was so exited about this event, and he was planning to turn off the light for an hour. And we made it to the sixty long minutes. :D

As usual, every weekend, I come home and do all the ironing, cleaning up the house, and make some delicious food for my family. Try out some new recipes I found on the internet. But sometime, I just want to lay down and enjoy my weekend by eating something at the restaurant. No cooking ! Haha ... tasting a different kind of delicious foods in a cozy place with all the ones you love feels like heaven.

(Ssshhhh....while I'm typing this blog entry, my husband is doing the laundry) Love you ayah !! :D

Okay now, what am I going to do with these strawberries ? I can't keep the strawberry juice for days in the fridge. Yeah, strawberry sorbet is a good choice and perfect for the hot weather. Let's make some.

Ingredients :
500 gr strawberry
130 gr granulated sugar
2 tablespoons lemon juice
130 ml water

How to :
- Bring the sugar and water to a bowl in saucepan over medium-high heat.
Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
- Wash the strawberries. Put the strawberries and lemon juice into a blender, process until strawberries are pureed. Set aside.
- When the sugar syrup has cooled completely add it to the strawberry puree. Stir well.
- Pour the mixture to a stainless steel pan, and keep in the fridge.
- Transfer the partially thawed sorbet to the blender, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

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