Ice Cream Recipe

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shaped balls. Arrange three scoops (different flavors and colors if you have them)
on the plate and garnish with a few pieces of fruit, sprigs of mint or candied
violets.
Simple Syrup
This is an exceedingly useful mixture to have on band in the refrigerator.
Appropriately named, it is simply a mixture of sugar and water cooked enough to
dissolve the sugar and make very light syrup. This guarantees that you’ll never
have the graininess founding imperfectly dissolved sugar mixtures.
Since your goal is a frozen dessert, it will freeze faster if all the ingredients are
cold--- or at least room temperature--- to begin with. So, while making the simple
syrup takes only a few minutes, waiting for it to cool, takes much longer. Making
it ahead is a true timesaver.
Simple syrup has a practically endless life since there is nothing to spoil. You can
make a batch of any quantity, forget about it for months (although fresh sorbets are
so good you won’t want to) and still be sure it’s good.
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved.
Cool to room temperature, then refrigerate in a covered container.
Fresh Strawberry Sorbet
You might make extra puree and use it as a sauce under the sorbet. Also a fresh
mint spring makes a pretty garnish.
2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons simple syrup
¼ cup fresh lemon juice
Purée the strawberries in a food processor. You should have about 3 cups. Stir 1
cup of simple syrup and the lemon juice. Taste and add remaining syrup if
necessary.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.