Strawberries were cheap at the Asian market, but they started to get overripe and mushy quickly. A sorbet is the perfect way way to use them up!
Although I dislike the taste of alcohol, I’m trying to incorporate red wine into my diet, so I just poured some into the sorbet mixture. I hoped the alcohol would make the sorbet texture less icy by lowering the freezing point…it was still pretty icy when I took it out, even after stirring it frequently over the next several hours.
If you want it to be creamier, you could add yogurt. Technically that would make this a sherbet not a sorbet, as sorbet does not contain dairy products. Sherbet (also sherbert) contains 1 percent to 3 percent milkfat from milk or cream. Anything above 3 percent is generally labeled ice cream; anything below 1 percent is referred to as water ice (Cookthink
1 cup ice, crushed
1 lb container of strawberries
1 lime, squeezed
1/8 cup red wine
1/8 cup sugar
honey, to taste
Blend ice until finely crushed. Add strawberries, lime juice, red wine, sugar and honey and blend.
Pour into a shallow glass dish and freeze. Every hour take out sorbet and stir with a whisk. After a few hours the sorbet should be solid but fluffy. Scoop into cup and serve with fresh strawberries.