A few weeks ago when the sun was shining and temperatures soaring high up here, it seemed a perfect time to open ice cream making season and with strawberries available at every corner, what’s better than a refreshing berry sorbet?
However, once my sorbet was happily chilling in the freezer, the temperatures dropped. Seriously dropped. It feels like early freezing spring or mid autumn here now ( I’ve spent the last few days wrapped in sweaters with heaters fully on), and few prospects of seeing sunshine in the next days.
While this weather may not be ideal to enjoy refreshing treats, this sorbet turned out too good to resist, and although hot tea and sorbet pairing is slightly unconventional one, it works perfectly well for me here.
The sorbet is made out of strawberries with a touch of Creme de Cassis (black currant liquor) which adds complexity and richer berry flavor. Sweetened with a few spoonfuls of honey it’s light, delightful, and most likely the best berry sorbet I’ve made.
Once a sorbet basis is made, it’s easy to transform it to anything else, like cream cheese popsicles.
Simply stir in quark into the prepared sorbet mixture, divide between any molds you have, and after they’ve spent about 30 minutes in the freezer stick in a wooden spoon in each, and continue to freeze fully.
For a full ice cream cheese cake experience, you can make a simple almond crumble and even serve the popsicles dipped in it, making it a fun and easy way to serve ice cream. Happy coming weekend!
- 900 grams strawberries
- 2-3 tablespoons honey
- 5-8 tablespoons Crème de Cassis
- 500 grams quark if you want to make popsicles
- 50 grams almond flour
- 50 grams flour
- 50 grams sugar
- 50 grams butter
- pinch of salt
- Trim the strawberries and place them in food processor together with 2 tablespoons of honey and 5 tablespoons Crème de Cassis. Blend for 30 seconds – 1 minute, taste and add more honey or Crème de Cassis to your taste (I’ve added 8).
- If you prefer a sorbet without the strawberry seeds, then strain throw a fine sieve.
- Pour in a container and place in a freezer. Stir the sorbet well, once in an hour for the first 3 hours (otherwise you’ll end up with an ice cube).
- For popsicles stir in quark, divide between whatever moulds you have and freeze.
- To make the crumble heat the oven to 160C/320F.
- Line a tray with baking paper.
- Mix all the ingredients and rub with your fingers until you have crumbles. Place on a baking tray and bake for 8-12 minutes until golden brown.
- Leave to cool before dipping the popsicles.