This Polish strawberry sorbet - lody truskawkowy- is more like a granita or fruit ice than a true sorbet. Only the fruit juices are used. Reserve the actual strawberries for Strawberry Soup or Strawberry "Dumpling" Dessert.
The beauty of this dessert is it can be churned in an ice cream maker OR frozen in the freezer, and it's egg- and dairy-free, allowing the true strawberry flavor to come shining through.
Makes 4 to 6 servings of Polish Strawberry Sorbet
Prep Time: 20 minutes
Ingredients:
- 2 quarts strawberries, washed, hulled and sliced
- 1/2 cup water
- 1 cup sugar
- 2 tablespoons lemon juice
Preparation:
- Place the sliced strawberries in a colander with a large bowl underneath to catch the juices. Cover with plastic wrap and store overnight in the refrigerator.
- In a medium saucepan, place collected juices (add additional water if necessary to make 4 cups), reserving berries for Strawberry Soup or Strawberry "Dumpling" Dessert. Add 1/2 cup water, sugar and lemon juice to saucepan. Bring to a boil, stirring until sugar is dissolved, about 2 minutes.
- Remove from heat, cool in an ice water bath and place in an ice cream maker, following manufacturer's directions. Alternatively, place cooled mixture in a stainless-steel container and freeze until semi-frozen. Beat with an electric mixer and return to the freezer until solid.
- Serve in an ice cream bowl or martini glass garnished with a sprig of mint.
