Sunday, April 11, 2010


I just put a batch of strawberry sorbet in the freezer.

I followed the same recipe I used to make the raspberry BUT I used 1 cup and 1/2 less sugar. because, well, strawberries are much sweeter than raspberries to begin with.

ALSO, the straining process worked a lot better. hurray for less seeds in my dessert.

ALSO, I used 4 smaller containers instead of 1 large one. Less freezing time.

UPDATE: the 1 and 1/2 cups less of sugar worked out well. I'm glad I had the forethought to think of that. As the season progresses and the strawberries get sweeter, you could probably cut even more.

No comments: