This is the time of year when you want to find as many uses for Louisiana strawberries as possible. They’re just too delicious to waste. Right now, they’re more plentiful, meaning the steep prices that we saw after the new year are starting to fall.
Savor the bounty by making sorbet. It’s easy, refreshing and the perfect meal-ender for our spicy local palate.
Here’s how:
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Louisiana strawberry sorbet
2 cups water
1 cup sugar
2 pints (4 cups) local strawberries, washed and cored
Juice of 2 limes, about 4 tablespoons
Fresh mint for garnish
First, make a simple syrup by bringing water to a boil. Turn off the heat. Add the sugar and whisk vigorously until thoroughly incorporated. Set aside or place in a refrigerator to cool.
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Add the strawberries to a food processor and pulse until pureed. Scrape into a medium bowl. Stir in the simple syrup, which should be room temperature or cooler, and lime juice. Pour the mixture into an 8-by-8 glass pan. Freeze for 4 to 5 hours, until mostly firm but not quite set.
Remove the mixture from the pan. Place in a blender or food processor, and blend until smooth. Pour the mixture back into a glass pan. Freeze until firm or leave overnight. When ready to serve, allow the sorbet to sit at room temperature for about 20 minutes or until soft enough to scoop. Serve with fresh mint and strawberries.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.