{"id":3833,"date":"2014-06-09T14:46:08","date_gmt":"2014-06-09T12:46:08","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3833"},"modified":"2014-07-04T19:57:02","modified_gmt":"2014-07-04T17:57:02","slug":"recipe-strawberry-sorbet","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/frozen-desserts\/sorbets\/recipe-strawberry-sorbet","title":{"rendered":"Recipe: Strawberry sorbet"},"content":{"rendered":"

It’s getting very hot in here<\/strong>! Even if we’re not in summer officially yet, the warm weather has arrived… and who wouldn’t enjoy a good refreshing ice cream<\/strong> in this season?<\/p>\n

Since I got myself an ice cream machine<\/strong> a couple of years ago (one of the best investments ever!), I started churning my ice cream with pretty good results… only recently did I start experimenting with sorbets!<\/strong><\/p>\n

\"Recipe-Strawberry-sorbet04\"<\/a><\/p>\n

My latest creation was a delicious strawberry sorbet<\/strong>, based on a recipe by chef George Bumbaris and chef Sarah Stegner from the Ritz-Carlton Hotel<\/strong> in Chicago. The great thing about sorbets is that they are extremely easy to make <\/strong>and fat-free<\/strong>: a sorbet is different from regular ice cream because it usually made just of\u00a0fruits, sugar and water<\/strong>. That’s it!<\/p>\n

\"Recipe-Strawberry-sorbet-Step11\"<\/a><\/p>\n

Of course, you do need an ice cream machine<\/strong> and the skill to make a sugar syrup<\/strong> (boiling water and sugar together, uhm… you can make it! Trust me!) \ud83d\ude42<\/p>\n

So enjoy this step-by-step recipe<\/strong> of my strawberry sorbet… and let the summer begin!

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Strawberry sorbet<\/h2>\n
\n \n \"\"Print recipe<\/a>\n