Strawberry Sorbetto

Will and I went down to the strawberry patch with our friends last week and we came home with a five pound box of ruby red beauties. He loves strawberries as much as I do and I think we need to make another trip to the patch before it closes for the season. I need a strawberry rhubarb pie, strawberry salsa and strawberry mojitos in my life as soon as possible. Strawberries for breakfast, lunch and dinner. Please and thank you. 

I knew that I wanted to make something special with these fresh berries and when flipped through the pages of my Ciao Bella cookbook, I knew that sorbetto would be sweet and refreshing and the perfect seasonal treat! This cookbook has become my go-to for homemade ice creams, gelatos and sorbettos. The base recipes are so easy and the add in ideas are phenomenal. I have loved everything from this book and highly recommend it. 

This recipe is the best kind of recipe- quick and simple. The base recipes It starts with a basic sorbetto base and adds in eight cups of fresh berries. The sorbetto base could not be easier. Two cups of water and two cups of sugar, otherwise known as simple syrup. Because strawberries are naturally on the sweet side, especially coming fresh from the patch, I only used one cup of sugar instead of two and my sorbetto was still as sweet as can be! 

We've been topping our sorbetto with a pinch of shredded unsweetened coconut and some mini dark chocolate chips. 

This strawberry sorbetto is everything. 

Strawberry Sorbetto
recipe from Ciao Bella

2 cups water
1 cup sugar
8 cups fresh strawberries (quartered)
2 Tbsp. fresh lemon juice

In a medium saucepan on medium-high heat, combine water and sugar. Bring water to a boil and remove from heat once sugar is dissolved. Let cool.

In a blender, combine 4 cups of berries, half of the simple syrup and the 2 Tablespoons of lemon juice. Blend until smooth. Combine the remaining strawberries and simple syrup in the blender and blend until smooth. 

Pour strawberry mixture in the body of an ice cream maker and churn according to manufacturer's instructions. Transfer sorbetto to airtight containers and store in the freezer. (these containers by Zak Designs are my favorite)

Side note: There is no difference between Sorbetto and Sorbet. One is the the Italian name and the other is the French.