@ the Farmers Market: Strawberry Sorbets

Strawberries from Harry’s Berries@ the Hollywood Farmers’ Market

Sometimes I think I want to just throw in the towel. Writing is hard work, and some days the last thing I want to do, after a full day writing and editing for work, is to sit in front of the computer while the last hours of sunshine and warmth recede into purplish sunsets. To me a bad day writing is like a bad day cooking—you’ve still got something you created in front of you, but do you really want to eat it?

Still, it seems, almost immediately after a string of uninspired days, I’ll be filled with a creative impulse that allows my brain and my ego to shut off just long enough for me to type with abandon. And generally, that inspiration comes from the kitchen, a dish or dessert that rekindles that desire to share, a literary running around with the spoon, eager to feed everyone. I had intended to make a springtime pizza this week complete with a new dough recipe I’m working on in my head. But a succession of incidents left me feeling discouraged, and I never got around to making the dough. As of yesterday, the English peas, fava beans and asparagus for the pizza were still sitting in my fridge, next to the three pints of ruby red strawberries I picked up at the farmers’ market last week.

I love strawberries. In fact, I love them so much, and I ate them with such gusto as a kid (strawberries, strawberry jam, strawberry shortcake, strawberry yogurt—if it had strawberry in it, I ate it) that I developed a strawberry allergy. For nearly a decade, those sweet, juicy berries were forbidden fruit. I grew out of the allergy, thank goodness, but to this day I savor every berry like it might be my last. I try not to over-indulge, but the force is strong with me. I can easily eat a pint in a sitting. Surprised that I hadn’t eaten more of them, my wheels started churning.

I learned long ago that pity parties are best with ice cream. So I decided to take advantage of my new loaner, countertop ice cream maker, my semi-sour mood and riff on the strawberry thyme sorbet recipe I’ve been playing with.  (Thanks Adam!) And wouldn’t you know, inside the perfectly smooth scoop of strawberry rosewater sorbet last night was that seed of inspiration that I had been looking for. Now I have two recipes to post!

To spring!

Strawberry Rosewater Sorbet
adapted from David Lebovitz’s Perfect Scoop

1 lb fresh strawberries
¾ cup sugar
2 tsp lemon juice
½ tsp rosewater
pinch salt
1 tsp vodka

Rinse and hull the strawberries, then quarter them. Add strawberries, sugar, lemon juice, rosewater, salt and vodka to a medium bowl and cover with plastic. Let the strawberry mixture macerate for a half an hour and stir. Let stand for another half an hour. Puree strawberry mixture, then push through a fine-meshed sieve with a wooden spoon to get rid of any pulp or seeds. Chill mixture for 6-8 hours and then freeze according to your ice cream maker’s instructions.

Strawberry Thyme Sorbet
adapted from David Lebovitz’s Perfect Scoop

1 lb fresh strawberries
¾ cup sugar, separated
1 tsp lemon juice
1 oz fresh thyme springs
¼ cup water
pinch salt
1 tsp vodka

Rinse and hull the strawberries, then quarter them. Add strawberries, ½ cup sugar, lemon juice, vodka and pinch of salt to a medium bow. Let macerate for an hour covered with plastic wrap, stirring occasionally. In the meantime, place ¼ cup water, ¼ cup sugar and thyme springs in a small saucepan, heat until the sugar dissolves. Let cool, then pour over the strawberry mixture. Let macerate for another half hour to hour.

Remove thyme spring and puree strawberry mixture. Run through a fine-meshed sieve to get rid of any pulp or seeds. Chill mixture for 6-8 hours and then freeze according to your ice cream maker’s instructions.