You could if you were that were inclined add some herbs to this strawberry sorbet, such as mint or basil; or even black pepper - remember my Strawberry and Black Pepper Lassi . However, this time I decided to keep it pure and allow the natural flavour of the strawberries to come through.
If you have ever wondered what the difference was between Sorbet and Granita? As both contain the same ingredients and are dairy free. The main difference between them is texture created by the freezing process. Sorbets are smoother due to the churning, or beating during freezing. Whereas granitas are not stirred in any way while freezing, which makes the texture is somewhat crystal like and are more like ice granules when scraped and heaped into serving dishes. Which ever you prefer, both are excellent thirst quenchers.
Kate of What Kate Baked who has chosen lce-creams, Jellies and Frozen Desserts for this month's Tea Time Treats . Tea Time Treats is co-hosted by Karen of Lavender and Lovage.; and the Four Seasons Food 'Summer Puds' challenge. Four Seasons Food hosted by Anneli of Delicieux and Louisa at Chezfoti.
Strawberry Sorbet of sorts
You will also need a large freezer tub.
500g ripe strawberries
175g caster sugar
1 pint water
4 tablespoons lemon juice
First hull the strawberries, then put them in a colander and rinse briefly with cold water. Drain well and then quarter them, before transferring them to a food processor. Blend to a smooth puree, then add the sugar and blend again very briefly. After that add the water and lemon juice, blend one more. Pour into freezer box, cover with lid and put into freezer for 2 hours.
Remove from freezer, put back into food processor and blend until the ice has broken down, pour back into container and put back into freezer. You will have to repeat this process twice more to achieve that smooth texture. This recipe was previously posted on my blog as Strawberry Ice Roses.