After graduating from college, Elizabeth worked for a firm in our home town of Savannah, GA, while I moved across the globe to teach English in South Korea. I had an extremely difficult year being apart from our family and friends, especially during birthdays and holidays. Once I arrived home, Elizabeth and I decided that she would drop everything and join me on my move to Annapolis, MD, where we would live together. It was a sudden decision, but we wanted a change and a new adventure, and we wanted to do it together.
While helping us pack up our lives, our father received a promotion offer which involved moving to an entirely new town. As a family, we stood there stunned. Instead of one big move, our family was having two. Instead of having our home town and family home to come back to during the holidays, my sister and I would be visiting our parents in someplace new and foreign. We all stood in front of the house my sister and I grew up in and surveyed it, absorbing the fact that this was it, this was really happening, and we were saying goodbye in an entirely different way. The moving van sat behind us, packed and ready to head out. I know it is cliche, but it is true what they say: in life, when one door closes, another opens.
For my sister and me, our door opened with a new adventure in a different town. With our parents help, we drove north and began unpacking our lives in our new apartment. Just a heads up – if you can manage it, avoid moving in the summer! The heat is brutal and makes the heavy lifting unbearable. Thankfully we had a remedy passed onto us by a friend to get through that blazing hot summer day as we unpacked the van.
Drenched in sweat, with boxes half unwrapped, and no place to sit, we all rejoiced when we found the box with the ice cream maker. A quick dash to the grocery store, a few minutes in the kitchen, and a short time mixing and freezing, and we had ourselves a sweet and decadent strawberry sorbet.
As the day turned into evening, and we had some semblance of an actual apartment, we stopped to settled down with wine in one hand and sorbet in another, rejoicing in new beginnings and reflecting on memories. Our family was all together, enjoying each other’s company in the moment and knowing home is where the heart is.
Strawberry sorbet is truly easy to make and is the perfect summer treat. This recipe is naturally gluten, dairy, egg, and nut free. So for all of you with extreme allergies like me, this is a safe bet for you!
Simple but refreshing strawberry sorbet recipe.
- 13.3 oz sugar (1-2/3 cups)
- 2.5 oz lemon juice (1/4 cup + 1 Tbs)
- 40 oz strawberries (~3 pints)
- 10 oz water (1-1/4 cups)
- 1/2 tsp salt
- Step 1 Combine sugar and water in a medium saucepan. Over medium heat, constantly stir until sugar dissolves. Remove from heat and let cool until room temp. Once cool, stir in lemon juice and salt.
- Step 2 While the syrup mixture is cooling, wash the strawberries.
- Step 3 Puree the strawberries and syrup in a food processor or blender until smooth.
- Step 4 strain the blend through a mesh strainer to remove the seeds.
- Step 5 Let the mixture chill in the fridge for 30 min to an hour.
- Step 6 Pour into ice cream maker and freeze according to the manufacturer’s directions or until desired consistency.
- Step 7 Optional: For basil-strawberry sorbet, add 5 large basil leaves to the sugar and water while the sugar dissolves. This infuses the basil flavor into the syrup. Remove the basil once the syrup has cooled to room temp.