I’ve mentioned before this love of strawberries, and how Oregon has the best on the planet. But we’re STILL waiting for Spring here, so we’ve got a long wait yet before strawberries can be plucked from their beds in our back yard. Sometimes a person gets a little antsy waiting and we turn to the freezer. Of course this version can’t measure up to a sorbet or ice-cream made with berries still warm from the sun, but it will do in a pinch. As it did last night.
We have a high-powered blender which makes easy easy work of this. To be honest, I think blenders fainter of heart would really struggle. I’ll offer up a different version using fresh berries in an upcoming post. Sorry to make you wait…you’re already tasting it aren’t you?
- 6 cups frozen strawberries
- 1/2 cup sugar
- 1/2 cup water
- 1 tsp. Kirsch (optional)
Put the water and sugar (and Kirsch, if using) in the blender first. Add berries and blend, using a tamper if your high-powered blender comes with one. If you process too long, the strawberries will begin to melt so you want to make it happen fast. Just like that, it’s ready to serve! If storing, pull from the freezer 15 or so minutes before serving. (This may work in a food processor, but I haven’t tried it. If you do, I hope you’ll let me know and I’ll pass it along.)
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