Like a bear coming out of hibernation or a literary coming out of exile, I’ve finally re-emerged. I’m sure my arrival isn’t as anticipated or dramatic as an exiled literary, but, I’ve returned nonetheless.
So I’ve been M.I.A. for a number of reasons…mainly a very little tiny reason. I have a little bun in the oven which has been occupying most of my energy. But I’ve been itching to blog for what feels like ages. There’s something therapeutic about the discovery of cooking and the satisfaction of putting pen to paper with what I’ve learned.
Spring is upon us so what better time to reappearing in the blogosphere than this season; a time of rebirth and new beginnings, and what better recipe than this vibrant and delicious strawberry sorbet!
So while my pregnancy left me craving certain foods, my husband has had a serious case of couvade syndrome (in which my husband, so thoughtfully, empathises with my pregnany to the extend that he has had some symptoms as well!). In the past few days, my husband has had a hankering for sorbet.
Now, being the good wife that I am, naturally I would have made him homemade sorbet if his heart so desired something sweet and cold and fruity. But, given my general tired state, I attempted to seek sorbet at a nearby establishment late one night. Now the usually suspects that are open late night, such as your fast food joints, don’t carry any time of sorbet, so we decided to hit up Dairy Queen. I suppose asking an employee at DQ if they carry sorbet is like asking McDonald’s if they carry filet mignon. Sorbet has no dairy of course, as it is a frozen dessert made with just fresh fruit which is lightly sweetened.
After my failed sorbet-seeking attempted, I resigned to making a simple homemade sorbet the following day.
Sorbet is wonderful on its own after dessert and are also often served between courses as a palate-refresher.
The ingredients are few and the method even simpler! All you need is water, some sugar, a lemon, and fresh fruit! I used instant-dissolving granulated sugar as it takes nearly no time to dissolve in the water but I’ve also used regular granulated sugar on many occasions, so don’t feel the need to buy this sugar if you don’t already have it.