We are starting to get to the end of this year's strawberry season here in Piopio. You can sense it at Piopio Berry Orchard, that relief of being through the holiday peak is palpable. The summer recruits have gone back to school and it's family members and long time employees who remain for the home stretch.
Here at Struan Farm we're savouring every last one for as long as we can.
This past week for dessert with friends over I made David Lebovitz' "Strawberry Sour Cream Ice Cream" and "Strawberry Sorbet," both from his ice cream bible "The Perfect Scoop." And yes, I did strain the seeds for the sorbet once the strawberries were macerated in sugar and pureed. It makes a huge difference to the final product.
This turned out to be a good pairing. The sorbet is intensely fruity, John finds it too much so on its own (predictably, I don't!). The sour cream in the ice cream cuts some of the sweetness, it works really well both as an ice cream on its own and a companion to the sorbet. There is also a version of this recipe made with peaches, which is excellent. (I'll be making that again once the Golden Queens land.)
Sprinkled with a few foraged blackberries for some pops of colour this was a great summer dessert on a hot night. I surprised even myself!
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