The dog days of summer arrived early in Philly. Today, it's 93 degrees and humid, even though summer is still officially 3 weeks away. Personally, I don't mind: I love the heat. And it's a good excuse to pull out my trusty ice-cream maker.
Strawberry Daquiri Sorbet
1. Make simple syrup: Bring water and sugar to a boil. Do not stir. Boil under the sugar dissolves. Let cool completely in refrigerator.
2. Pour the simple syrup into a blender or food processor, and add the remaining ingredients. Blend until smooth.
3. Process according to your ice cream maker's direction.
Variation: Add more rum if you want a frozen, slushy-style Strawberry Daquiri.
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| Strawberry and lime have a natural affinity. |
Strawberry Daquiri Sorbet
- 1 cup sugar
- 1 cup water
- 2 quarts strawberries, preferably organic, de-stemmed and halved
- 3 T fresh lime juice
- Zest of 2 limes
- 2 T rum
1. Make simple syrup: Bring water and sugar to a boil. Do not stir. Boil under the sugar dissolves. Let cool completely in refrigerator.
2. Pour the simple syrup into a blender or food processor, and add the remaining ingredients. Blend until smooth.
3. Process according to your ice cream maker's direction.
Variation: Add more rum if you want a frozen, slushy-style Strawberry Daquiri.
