Strawberry Sorbet -Kem Đá Mùi Dâu.

Vietnamese food


1 pound fresh strawberry, rinsed, patted dry,hulled, cut into quarters
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 teaspoons lemon or lime juice
1 Tablespoon Grand Marnier (option)

  1. Place strawberry, sugar, and salt in the bowl of a food processor, process until very smooth. . Transfer to a bowl/container, cover and chill in  the fridge until very cold about 2 hours or in the freezer about 1 hour or overnight.  
  2. Pour chilled strawberry puree and other ingredients into an ice cream maker .  Process according to the manufacturer’s instruction.
  3. Scrape sorbet into a freezer-safe container and freeze until firm about 4 hours or overnight.

      * Check out this recipe of Gabrielle Carbone, co-proprietor of The Bent Spoon Ice Cream Parlor in Princeton, New Jersey with egg white adding near the end of churning process ( the last 2-3 minutes) which helps to stabilize, emulsify, and preserve the texture of the sorbet in the freezer for a few days but be careful if serving egg white for children or elder.

      1.5 lbs fresh strawberry
      3//4 cup sugar
      6 Tablespoon water, preferably spring water
      1/4 teaspoon salt
      3 Tablespoon fresh squeezed lemon juice
      1 large egg white, preferably farm-fresh (optional)

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