This sorbet is easy, but requires about 6 hours of setting time, so plan ahead. The texture and ‘mouth feel’ of the sorbet will depend on which ‘dairy’ addition you use. Buttermilk or yogurt will produce a tangy, ice milk type sorbet, while heavy cream or sour cream will make for more of a gelato. I haven’t made this with non-dairy substitutes, but I see no reason why they wouldn’t be equally delish.
Of course, you can serve the sorbet alone, or with other cookies, but I particularly like this shortbread recipe–it’s my go-to cookie recipe. Powdered, or confectioner’s sugar is called for; I’ve never made this with regular sugar, so I don’t know if that would make for a grainy texture. I’ll include instructions for making your own confectioner’s sugar in the headnote.
4 c hulled, coarsely sliced strawberries
1/4 – 1/2 c sugar or agave
1 c buttermilk, or yogurt, or heavy cream, or sour cream…
1. Purée strawberries and sweetener in a food processor. Add buttermilk and whizz until smooth. Pour into an 8-inch x 8-inch x 2-inch glass dish. Cover with foil and freeze for about 3 hours.
2. Remove from freezer. Let sit to soften for about 5 or 10 minutes. Break mixture into chunks and put back into food processor. Whizz until smooth. Put back into glass dish or another container that has a lid. Cover and freeze again until firm, 2 to 3 more hours. Before serving, let sit at room temperature for 10 minutes or so.
To make 1 c of your own confectioner’s sugar, combine 10 T of sugar and 3/4 t cornstarch (optional) in a small food processor or blender and whizz until finely ground.
1 c flour (I use white whole wheat)
1/2 c confectioner’s or powdered sugar
1/3 c unsweetened cocoa powder
1 stick (8 T) butter, cold, cut into small pieces
1/2 t vanilla or almond extract, or other extract, such as coconut
1. Preheat oven to 350°F. Combine flour, sugar, and cocoa powder in a food processor. Pulse to combine. Add butter and extract, and whizz until the mixture resembles coarse crumbs. Don’t overprocess–it should be crumbly.
2.Transfer to an ungreased pie pan. Gently smooth top to an even layer. Bake for 25 to 30 minutes. Remove from oven and gently score the top with a sharp knife into squares. Let cool completely then cut through scored lines to make squares.