Happy Summer! Time to feel the heat and enjoy delicious ways to temper it. With the abundance of juicy berries in season and the summertime love of refreshing lemons, here are three sorbets to keep in your freezer for a quick chill down, lovely on their own or happily mixed and matched.
Strawberry Sorbet, from Cook’s Illustrated
3 cups strawberries
1 cup sugar (K note: you can decrease sugar to 3/4c)
1/2 cup water
2 Tablespoons lemon juice
1 Tablespoon vodka (optional)
1. Pulse berries, sugar and salt together in food processor until combined, about 15 pulses. With processor running, add water, lemon juice and vodka, if using, and continue to process until sugar is dissolved, about one minute. Strain mixture through fine-mesh strainer into large bowl and refrigerate until completely chilled, about one hour.
2. Transfer mixture to ice-cream machine. Churn until mixture resembles soft-serve ice cream. Transfer to airtight container, press firmly to remove any air pockets, freeze until firm, at least three hours. Can be frozen for roughly 1-2 weeks.
If you have enough will power to resist eating every single luscious blueberry you pick, and manage to make it home with a cup, this sorbet recipe calls also for sour cream, resulting in a tangy sorbet, almost like cheesecake, but lighter.
Blueberry-Sour Cream Ice Cream, from Dorie Greenspan
1 cup blueberries
1/3 cup sugar
grated zest and juice of 1/4 lemon (or lime if you prefer), or more juice to taste
3/4 cup heavy cream
3/4 cup sour cream
1. Put blueberries, sugar, salt and lemon zest and juice in a medium nonreactive saucepan and cook over medium heat, stirring, until the mixture boils and the berries pop and soften, about three minutes.
2. Turn the berries into a blender and whir until you have a fairly homogeneous puree, about one minute. (It will never be completely smooth, and that’s just fine). Add the heavy cream and sour cream and pulse just to blend. Taste and, if you’d like, add a squirt more lemon juice or a tiny bit more sugar.
3. Pour the custard into a bowl and refrigerate until it is chilled before churning into ice cream.
4. Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into a container and freeze for at least two hours, until it is firm enough to scoop. Can be frozen for roughly 1-2 weeks.
This is my new favorite lemon recipe: bright and clean and zesty with just the right amount of tartness.
Super Lemon Ice Cream, from David Lebovitz
2 lemons, preferable unsprayed
1/2 cup sugar
1/2 cup freshly squeeze lemon juice (from about three lemons)
2 cups half-and-half
1. Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine. Add the lemon juice and blend until the sugar is completely dissolved. Blend in the half-and-half and salt until smooth.
2. Chill for one hour, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.