Recipe: Strawberry sorbet
- 4 1/2 cups Strawberries
- 1 1/2 cups Evaporated Cane Juice (sugar)
- 1 1/2 cups Water
- 2 Tbsps Lemon Juice
Procedure:
1) Combine sugar and water in a saucepan, put over medium heat, and warm until sugar dissolves. Cool completely.
2) Remove green stem from strawberries. Puree in a blender. Depending upon the size of your blender, you may need to make two batches. Pass the pureed berries through a not-too fine mesh strainer. (You can skip this if you don't mind the seeds!)
3) Combine sugar solution (aka simple syrup) with the strawberries and lemon juice.
4) Freeze in a ice cream maker to make sorbet. OR you can pour the mixture into a 8 or 9 inch stainless steel pan, cover with plastic wrap and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to a food processor, and process to break up the large ice crystals that have formed on the sorbet. Place the sorbet back into the pan and refreeze for at least three hours, and up to several days
For more information, visit www.jollyllamasorbets.com
About Scott Jacobson:
An accomplished chef as well as the originator of Jolly Llama Squeezable Sorbets, Scott Jacobson first studied Renaissance Literature at Cornell University before attending the French Culinary Institute in New York City.
Upon graduation, Jacobson worked at the highly-acclaimed Le Bernardin restaurant in New York City. Deciding to head to the West Coast, Jacobson relocated to Napa Valley and worked first at Thomas Keller's restaurants Michelin-rated Bouchon and Ad Hoc in Yountville, and then at Hiro Sone and Lissa Doumani's Terra Restaurant in St. Helena.
Taking his culinary experience to San Francisco, Jacobson the joined the prestigious Michelin-starred Aqua Restaurant before deciding to create his own line of healthier frozen novelties. His company, Jolly Llama LLC, is an offshoot of BoDean's Cone Company , the nation's leading manufacturer of ice cream cones and wafers. Scott Jacobson, a chef and also the founder of Jolly Llama, a brand new, local squeezable whole fruit sorbet. The sorbets are available at Whole Foods and other grocery stores around California, and they just debuted a week ago.
Other than the fact the product is healthier by far than most ice creams and sherbets, Scott is fantastic at showing people how to make homemade sorbets and granitas. Right now, strawberries are in season (and one of the four flavors of the Jolly Llama sorbet). He can show the viewer and audience how to make a frozen strawberry treat either with a sorbet machine or to pour the puree onto a cookie sheet and use a fork to create the granite.
Another big thing is making homemade simple syrup with raw sugar cane and hot water. It's an easy way to control the sugar content that most people don't know about.
