Roasted Strawberry Sorbet

Two weeks ago, my good friends Bekka and Jon visited Larriland Farm in Woodbine, Maryland to load up on you-pick strawberries. Last year they came home with probably 20 pounds of berries that deliciously overwhelmed the freezer and fridge, so this year I was sure to sign up for a share of their lode. The berries from last summer were enormous, blood red, and exactly what you’d want for an eating berry, but this year’s have been like small ruby jewels that are slightly sour and much more floral—perfect for cooking, in other words. Growing up I mostly ate strawberries in things, or specifically, slathered with whipped cream, drowned in heavy cream, macerated and saturating a shortcake that was also slathered with whipped cream—they’re a blank canvas for dairy products, y’all. But Lipitor is in my future and I’m reining in my wanton use of fat-full dairy, which leads me to this sorbet: it is amazing. 
 
Most of the sorbet recipes that I consulted consisted of just berries, sugar, and lemon juice, which is sort of plain, especially for one who is accustomed to the righteous richness of strawberries in things. So, taking a cue from 101cookbooks, I roasted the bejeezus out of these berries and then churned the results into my honestly new favorite frozen dessert. Roasting the berries seriously transforms their flavor, almost caramelizing them, and the extra "work" (it's so easy!) is totally worth it. Mom is still going to cram me with strawberries and cream when I go home, and I’m sure that I’ll eat a river of strawberries if the next ones that Jon and Bekka bring home are as far out as the ones from last summer, for now and maybe forever, this roasted strawberry sorbet is my jam.

 
Roasted Strawberry Sorbet

Taking a cue from Heidi Swanson's recipe for roasted strawberries

Heidi's original recipe is for just roasted strawberries, and she suggests pairing them with an array of sweet or savory foods (goat cheese and graham crackers!). The recipe below deviates from her original proportions quite a bit and leaves out the port wine she suggested. All this in the name of killer sorbet. If you're interested in her original, and you should be, check out her amazing book or feature over here.

Get Yr Roasted Strawberry Sorbet On

Yields about five cups sorbet

Two pounds (32 ounces) little strawberries, hulled, and halved if they're larger (trimmed, my berry weight came to 1 pound, 14 ounces)

1/4 cup pure maple syrup

2 tablespoons olive oil

1/2 teaspoon fine-grain sea salt

2 tablespoons natural sugar

1/8 to 1/4 teaspoon balsamic vinegar, to your preference

1.  Preheat your oven to 350 degrees F. Hull your berries, halve if they're large, and toss with maple syrup, olive oil, and salt in a large bowl. Spread out in a single layer across two rimmed baking sheets or in casserole dishes; you want to use a receptacle that will reserve the juices! Rotating the pans halfway through, bake for 30 to 40 minutes, until the berry juices start to thicken; don't let them burn. Heidi counsels us to check the edges of the pan for tell-tale signs of imminent burning. 

2.  Remove berries from the oven. Working in batches, carefully pulverize the hot berries and syrup in a food processor or blender until totally smooth (my mixture did not need to be strained). Stir in the sugar and balsamic vinegar to taste, and chill puree in the fridge for at least three hours and ideally overnight.

3.  Churn the puree in an ice cream maker according to your manufacturer's instructions. This sorbet is the best eaten straight from the mixer or after firming up in the freezer for 20 minutes. If eating after the sorbet has spent a long period in the freezer, allow sorbet to sit out at room temperature for 15 minutes before scooping. Enjoy!

*Update:  If you don't have access to an ice cream maker, check out this post written by David Lebovitz explaining how to churn by hand.