Best 8 Tristar Strawberry Sorbet Recipes

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

STRAWBERRY SORBET

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

TRISTAR STRAWBERRY SORBET

Steps:

• Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Scatter the crunch about the ganache. Arrange 8 to 10 strawberries around and on the schmear, leaving room in the middle for a generous scoop or quenelle (see page 28) of strawberry sorbet on each plate. Serve at once.
• notes
• Tristar strawberries are little gems from heaven. They are our favorite breed of strawberry, the hot commodity, if you will, for any pastry chef strolling through the Union Square farmers' market in search of seasonal revelation. Known for their unbelievably deep flavor and color, the tristars we hoard all summer long are from Rick Bishop at Mountain Sweet Berry Farm in Roscoe, New York.

TRISTAR STRAWBERRY SORBET

Steps:

• Puree the strawberries in a blender. Strain the puree through a fine-mesh sieve into a bowl to strain out the pips.
• Bloom the gelatin (see page 29).
• Warm a little bit of the strawberry puree and whisk in the gelatin to dissolve. Whisk in the remaining strawberry puree, the glucose, sugar, salt, and citric acid until everything is fully dissolved and incorporated.
• Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• notes
• Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.

STRAWBERRY SORBET SENSATION

Steps:

• Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes., In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight., Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.

STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

STRAWBERRY SORBET

Steps:

• Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
• Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

SWEET AND SILKY STRAWBERRY SORBET

Steps:

• Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
• Freeze in ice cream maker according to manufacturer's instructions.