I used to hate sorbets. To me, a sorbet was nothing more than frozen water flavored with some neon-colored sugar water; an affront to ice cream. If the king and queen of desserts had a bastard child….it would be the sorbet. I mean, who could possibly love some icy, crunchy, cloyingly sweet sham of a dish? The inventor of the sorbet should be shot. There was absolutely nothing that was going to convince me that this shaved ice look-alike was worthy of as an after-dinner sweet. Nothing until I read this article from Serious Eats about the science behind the sorbet.
To an extent, I was right. The sorbet is nothing more than a pureed fruit sweetened with sugar and frozen. What I didn’t know was that the abominations I’ve had as a child were such because of two factors: 1) using fruits of a poor quality (or worse…some fruit “substitute”) and 2) incorrect proportions in terms of sugar. Intrigued by the author’s description of a “creamy” and “jammy” sorbet, I decided to give it a go, buying a few quarts of strawberries at Whole Foods. The process of making it was actually quite simple and so let’s keep this short and sweet (no pun intended).