It's official, and, for good or ill, there are now 1000 posts and recipes on One Perfect Bite. It's a milestone I never dreamed we'd reach, but it has happened and it looks like we're still going strong. The number really surprised me because it's one I don't track. Were it not for a congratulatory reminder, I'd have missed my own party. That means I have no great plans or mind bending recipes to share with you tonight. Just small thoughts and a tiny treasure of a recipe that I hope you'll find appealing. While plans for the next few months include a minor face lift for my aging "baby" and the creation of an indexed recipe collection, there will be no major changes to One Perfect Bite. I want to stay on this platform for another year and keep what I say and do here as conversational and informal as I possibly can. I continue to resist the impulse to become "professional" . Were there a category for a voice like mine I'd jump at the chance, but the sheer number and volume of professionals vying for your ears would mute mine and force a type of conformity that would change the nature of One Perfect Bite. I don't want that to happen, so, change here will be a very gradual thing.
Today's feature uses exactly 3 ingredients. It's a recipe for strawberry sorbet that was developed by Family Circle magazine. I really like this recipe because it can be made without an ice cream maker. It's really easy to do, but its taste is completely dependent on the flavor of the berries you use. This sorbet will make your socks go up and down - and curl your toes - when it is made with small field ripend berries. I know you'll like it. Here's the recipe.
Strawberry Sorbet...from the kitchen of One Perfect Bite courtesy of Family Circle magazine
Ingredients
3/4 cup sugar
2 quarts strawberries, hulled (about 8 cups)
1/2 cup lemon-lime soda
Mint for garnish (optional)
Directions
1) In a medium-size heavy-bottom saucepan, stir together 3/4 cup water and sugar. Bring to a boil over medium-high heat. Boil for 1 minute. Turn off heat and stir until sugar is dissolved. Allow to cool.
2) In a food processor, puree strawberries with soda. Add sugar syrup and process until combined. Pour into a 13 x 9 x 2-inch metal baking pan and freeze for 4 to 4-1/2 hours, until frozen solid.
3) Scrape into a food processor and process briefly until smooth but not melted. Spoon back into metal pan and freeze for an additional 1 to 2 hours before serving.
4) Form into balls with an ice cream scoop; serve in dessert dishes and garnish with mint leaves if desired. Yield: 6 cups.
One Year ago today: Fusilli with Walnuts and Garlic Sauce
Two Years Ago Today: Himalayan Poppies
You might also enjoy these recipes:
Blueberry Banana Sorbet - Jane's Sweets and Baking Journal
Margarita Sorbet - Cook's Book
Pink Grapefruit Sorbet - Stylish Cuisine
Chocolate Sorbet Recipe - Sticky Gooey Creamy Chewy
Mango Sorbet - The Parsley Thief
Meyer Lemon Sorbet - Christine's Cuisine
Cantaloupe Sorbet - Our Life in the Kitchen
Blueberry Sorbet - Gourmet Recipes
Chocolate Coconut Sorbet - Lisa is Cooking
Lemon Sorbet - Honey and Soy
Cranberry Sorbet - The Culinary Vampire
Persimmon Lime Sorbet - Coconut and Lime
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