Strawberry Fields Forever
Early summer’s bounty paves the way for light, refreshing desserts.
By Alison Malone
When it comes to life’s simple pleasures, few surpass the pure wholesomeness of fresh produce. And who doesn’t adore a strawberry, with its stippled sweet red body topped by a green elfin cap? This June, as the days creep toward the longest of the year and the promise of summer draws near, weekend evenings mean lazing around on the patio with grilled food and chilled drinks. For cleansing the palate at the end of the meal, nothing hits the spot like a cool, refreshing sorbet. Not to be confused with sherbet, which contains milk and eggs, sorbets are made from fresh fruit purée. Considerably lower in fat than ice cream, this light dessert packs a flavor punch, as sweet and tart dance on the taste buds in perfect harmony. With so few ingredients, it is important to use fruit at the height of freshness, so pick up a basket of farmers’ market strawberries while they’re in season. The perhaps surprising addition of the egg white helps produce a creamier smoothness, stabilizing the sorbet and allowing it to maintain a soft texture for a longer time. Easy and quick to make, it will leave you—and your fortunate guests—simply delighted.
FRESH STRAWBERRY SORBET
Recipe developed by Hilary Malone
Ingredients:
2 cups water
2 cups sugar
8 cups strawberries, hulled and halved
1/3 cup freshly squeezed lime juice
Pinch of salt
1 large egg white
Preparation:
Combine water and sugar in a small saucepan. Heat until sugar dissolves and mixture comes to a boil. Simmer for five minutes, remove from pan, and cool.
Purée strawberries using a food processor or emulsion blender. Add lime juice, cooled sugar syrup, and salt. Press the strawberry mixture through a strainer to remove seeds. Chill mixture for one hour or until cool. Transfer the chilled mixture to an ice cream maker and churn following the manufacturer’s directions. Add egg white in the last five minutes of churning. Spoon into a sealed container and freeze until firm, at least three hours.
Makes 10 servings.
FOOD HOTSPOTS:
Bombay Spice Grill & Wine
A refreshing twist on Indian food recently made its way to Tatum & Shea. This casual yet elegant eatery offers healthy cuisine for under $10, with most dishes containing less than 500 calories. Bombay’s cuisine is prepared with no added sugars, butter, gee, or cream. Bombay has also introduced a unique wine concept, giving wine enthusiasts something to toast to. Their signature backlit wine bar offers forty carefully chosen wines for one great price.
(602) 795-0020 (Tatum & Shea) (602) 371-0111 (16th Street and Glendale)
10810 North Tatum Blvd. 7000 North 16th Street
Phoenix, AZ 85020 Phoenix, AZ 85020
bombayspice.com
My Big Fat Greek Restaurant
A Mediterranean oasis in the Arizona desert, My Big Fat Greek Restaurant brings the food of the gods to the people of the Valley. Transport yourself to Greece on fresh ingredients, a relaxed atmosphere, and warm hospitality in a variety of Arizona locations, including Phoenix and Scottsdale. And leave time and room for an appetizer—the flaming saganaki (imported kefalograviera cheese flamed with ouzo and metaxa) is a must!
2135 E. Camelback Rd. 4218 N. Scottsdale Rd.
Phoenix, AZ Scottsdale, AZ
(602) 954-2668 (480) 949-8900
mybigfatgreekrestaurant.net
Baci
In the mood for fine Italian dining? The newly opened Baci Restaurant serves up some sizzling seafood and prime pasta dishes, polishing off its savory presentations with an impressive selection of wine as well as choice delectable desserts, including cabernet raspberry sorbet. Private parties and catering services are also available. Enjoy!
711 E. Carefree Hwy. Ste. 160
Phoenix, AZ 85085
(623) 582-2326