Thursday, July 8, 2010
Heat Wave & Strawberry-Mango Ginger Sorbet
You know it's been scorching hot when 90 degrees feels relatively cool in comparison to the days prior. Yesterday, considering the heat index, our temperature surpassed 100 degrees here in Boston. I've lived through 126 degree summer's in Phoenix, Arizona, but even that was more pleasant than the kind of oppressive heat that swelters over a Northeastern city during a heat wave in July.
Fortunately, the streak is showing signs of breaking. As I sit here now, I'm nearly overcome by an 80 degree breeze and the intoxicating smell of the beach. Never has dusk seemed a more exciting occasion to me. At least, not in recent memory.
We are officially in the throes of summer; Straw fedora's, clear blue skies, cool sunglasses, bright pink converse, and my 31st birthday just weeks away. Cel-e-brate good times, come on!
Over the 4th of July weekend I made Strawberry-Mango Ginger Sorbet, which was just about the most perfect celebration of summer in a bowl I've ever had. I use the word 'was' because it didn't take very long for me to gobble it all up. The pictures don't do it nearly the justice it deserves and I apologize for that. As the sorbet was melting so quickly, I rushed. Please don't let that deter you from making the only way I'll ever eat a mango again if I truly want to enjoy it!
NO ICE CREAM MAKER NECESSARY!
Strawberry-Mango Ginger Sorbet
5 Ounces Fresh Ginger, peeled and sliced
2 large Mangoes, peeled and removed from seed
1 cup fresh strawberries, roughly chopped
3/4 cup sugar
1 and 1/4 Cup Water Plus Just Under 1/4 cup Water for crystallized ginger
3 tablespoons fresh lemon juice
*Crystallized ginger for garnish. Reserve the syrup from the crystallized ginger to sweeten sorbet.
Note: To give your ice cream a smoother texture reduce sugar from 3/4 cup to 1/2 cup and replace with 1/4 cup light corn syrup. Add corn syrup when adding lemon juice.
To Make Crystallized Ginger:
1. Peel ginger. Using Mandolin or sharp knife, carefully slice pieces of ginger 1/8 of an inch thick until you have 5 ounces.
2. Toss ginger in a small bowl with 3/4 cup granulated sugar, using your hands if necessary to make sure ginger is completely coated.
3. In large heavy bottom sauce pan, heat just under 1/4 cup water and sugared ginger slices, reserving remaining sugar in bowl. Bring water in pan and ginger slices to very slow simmer.
4. Over low heat, stir ginger occasionally for 1 and 1/2 hours, until ginger becomes translucent and sugar crystallizes around edges of pan.
5. Transfer ginger slices to wire rack to cool. About ten minutes.
6. Once ginger slices have cooled, over parchment paper, toss slices of ginger in 1/8cup sugar until completely coated.
7. Cover ginger in air-tight container and refrigerate.
To Make Sorbet:
To warm ginger syrup, add in remaining granulated sugar plus 1 cup of water, stir until dissolved. Turn off and remove pan from heat.
In blender, blend together strawberries and mangoes. If desired, strain liquefied strawberries and mangoes to remove any pieces that might be remaining. I did not. Pour liquefied strawberry-mango mixture into pan with sugar and water mixture, stir until dissolved. Add in lemon juice, stir. Taste for sweetness. If too sweet, add another 1/4 cup water.
If using ice cream maker, transer liquid to bowl, cover with plastic and refrigerate mixture until cold. When mixture is cold pour in ice cream maker and process as machine directs. If not using ice cream maker, transfer liquid to freezer safe bowl, cover and freeze. Break ice crystals by stirring freezing mixture every hour until frozen.
Serve with candied ginger.