Strawberry Soup with Vanilla Bean and Milk Sorbet


My friend Erin, who is an avid gardener, and I took the kids out strawberry picking a couple of weeks ago. We drove out to Ft. Pierce to the D & D Farm where they have a beautiful farm with lots of produce to pick. Strawberry season in Florida runs from December through May, peaking in March and April. When I first moved to Florida six years ago and found strawberry stands on the side of the road in the middle of January, I thought that had to be some sort of scam. Strawberries in January?. But I didn’t understand the Florida climate then and now it makes complete sense.

So we headed out strawberry picking before the season was over. We also picked really sweet tomatoes and wanted to get peppers and eggplant but it was a scorching hot day and we just did not want to put the kids through it. So we picked the strawberries and the tomatoes, let the kids play in the dirt for a few minutes and ran for shelter. Yes, air conditioning… I do not know how people lived in Florida before air conditioning existed. Call me weak.

When summer approaches there is nothing better than refreshing fruit soups and ice cream and sorbets. You will be seeing a lot of ice cream and sorbet recipes in this blog from now on. The bowl for my ice cream machine lives in the freezer now just in case I need it after a good catch of fruit.



Strawberry Soup

1 kg strawberries
100 grams sugar
Juice of half a lemon

Place all ingredients in a bowl and cover it with plastic wrap tightly. Place this bowl over a double boiler. Once the water in the pan starts to boil, turn the heat to low and let the water simmer. Keep the bowl of strawberries over the simmering water. They will start to release their juice and this will be transparent.

After an hour, strain the juice through a sieve and discard the wilted strawberries (you can mash them and eat them with ice cream). Refrigerate the juice collected until ready to assemble the dessert.

Vanilla Bean and Milk Sorbet

500 grams organic whole milk
125 grams sugar
3 vanilla beans, scraped
150 grams heavy cream, soft peaks

In a medium saucepan, bring the milk, sugar and vanilla beans to a boil. Remove the pan from the heat and let the vanilla beans infuse in the milk for about 30 minutes. Strain the milk and reserve the vanilla beans for another time. Refrigerate the milk for at least 4 hours.

Churn the sorbet in the ice cream machine. In the meantime, whip the cream to soft peaks. When the milk base is almost done churning and forms ripples, add the whipped cream to the machine. Let the machine mix it all together but don’t mix it too much otherwise your cream might turn to butter. This happens if you have a commercial ice cream machine. I find that with my home-use one, it is hard to over churn it just because my machine is not that fast. But just watch out for that.


So long Florida strawberries, we will see you in December…


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43 Responses to “Strawberry Soup with Vanilla Bean and Milk Sorbet”

  1. C.L. says:

    This is so beautiful Aran and the kids look so happy playing in the dirt. I remember being that little and never seeing the dirt my mom said was on me. I was so oblivious to heat, dirt, worms, all the good stuff. I loved it all!
    p.s. made the pate de fruits today…blood orange. I am waiting for them to set. So keep an eye on the mail :)

  2. Aran, sounds so refreshing!!! Strawberries are just coming into season here now so must try this out. YUM!

  3. Bakerette says:

    I wish I could go fruit picking, such a rewarding experience I am sure. Loved that the kids joined in the fun and I know what you mean about the heat and the AC, it’s almost 45 degrees C in dubai now but my kids still go to the park everyday, they look like two little tomatoes by the time we get home!!

  4. Bridget says:

    That looks wonderful and like a perfect way to beat the heat! :) Much needed here in Texas!

  5. Erin says:

    I have been checking for the famed strawberry soup! It looks so yummy. We just cut ours up and ate them with vanilla ice cream. Not too adventurous, but Ava was so pleased with “her” strawberries.

  6. Mobula says:

    Que cosa más rica, Aran!!!!! Tienes tda la razón, cuando llega el buen tiempo nada mejor que postres refrescantes llenos de frutas y de vitaminas…

    Otro éxito seguroo!!!

    Besos,

    Ana

  7. Peabody says:

    I could dive right into that!

  8. Y says:

    Bring on the ice-cream and sorbet recipes! I’ll have to live vicariously through your blog because I don’t own an ice-cream machine.. yet. Love the intense colour of the soup. I like champagne in mine :-D and buttermilk sorbet!

  9. natalie says:

    ohh i’ve been wanting to try making sorbet! this sounds perfect with the fresh strawberries!

  10. I love the simplicity of your soup. I’m curious about the eggless milk sorbet. Is the texture more icy? It sounds very refreshing.

  11. Camille says:

    Love your blog. I just took my children strawberry picking. We made vanilla meringues and enjoyed our favorite strawberry dessert. I’ll have to put it up on my blog.
    Please check it out. I’m just getting started.

  12. Mrs.French says:

    I have never made ice cream…so terrible! I am pretty sure this sorbet would be right up my alley and the strawberry soup…I am dying here. I need to take a leap and both of these.

  13. Astrid says:

    Beautiful, refreshing, original… as always! The photo with the kids is lovely.

  14. Tartelette says:

    I can’t get enough of Southern straberries. The milk ice cream is a great addition to the fruit soup. Beautiful!

  15. linda says:

    That looks so good and refreshing! And it’s even healty too, not that that is an requirement, just an added bonus ;)
    Have to check if we can go picking somewhere here, I bet my oldest would love that, he loves strawberries.
    Made some strawberry soup a couple of years ago with some cantaloupe sorbet, liked it a lot.

  16. Marianna says:

    this is so wonderful! I love the vanilla bean & milk sorbet, it must taste so good…and I especially like that there are no eggs in this (I have an issue with eggs unless they are “baked” in cakes for instance).

  17. Aran says:

    Carrie- I was never a tom boy so I think having a boy is a life lesson for me. I can’t wait to see your pate de fruits!

    Rachel- Good for you, go get some and try it!

    Bakerette- 45 degrees and in the park??? Oh man, I am really weak then.

    Bridget- Don’t you love it!!!

    Erin- Yay… finally posted it… I made it that afternoon and took the photos then but never got around to it until now. It was sooo good… Hey, let’s do it again!

    Ana- es que hace un calor pegajoso y un heladito entra de bien… besos!

    Peabody- me too!

    Y- my ice cream machine is terrible but I still like to make it at home. I have a mean recipe for champagne sorbet and I just made a buttermilk one not long ago from David Labovitz’s book. Fabulous!

    Natalie- don’t wait any longer!

    Marc- It’s got the texture of a sherbet and in fact is a sherbet I suppose since it’s got dairy in it. It turned out a bit icy just because my ice cream machine is not very good, but when we used to make it at work with a commercial ice cream machine, it was not icy at all. The whipped cream added at the end makes it really rich and creamy. Try it and let me know what you think.

    Camille- Vanilla meringues with strawberries sound great! I am headed to your blog right after this!

    Mrs French- try making it at home. fun project with kids.

    Astrid- The kids had a blast but they were soooo red from the heat!

    Tartelette- We are lucky to live in the South for the fruit we get, especially when we get it in the winter when the rest of the country may be covered in snow!

    Linda- Cantaloupe sorbet sounds good!!!

    Marianna- Try it and let me know what you think!

  18. nicisme says:

    I’m so up for ice creams and sorbets! Bring them on!!!
    The kids look so cute picking their fruit, awww!
    Great dessert – I’m saving this one.

  19. Esti says:

    Mi hija sería feliz en un mundo donde las fresas durasen tanto en temporada, ja, ja ;)

  20. nadia says:

    It all looks beautiful! I am coming in January!! Aran the
    Colors are my favorite..and pretty sure a raw food version of this will be made today!

  21. My husband came equipped with an ice cream maker. It’s time we broke it out and put it to good use.

  22. Camille says:

    Thank you for your kind words and I’m excited to just get started. I am reading through your archives and saw the cornmeal cakes with apricots. I don’t have fresh apricots just yet, but I have some whole ones preserved, wondering what to do with them. Now I know! It will make a yummy breakfast.

  23. My kind of dessert – fresh, delicious and simple yet stunning.

  24. what a lovely creative dish. nice touch on the sorbet

  25. Cakelaw says:

    What a perfect summer dessert! I love the photograph of the two children picking strawberries – it is gorgeous.

  26. Strawberries and cream! I love this idea, perfect for a summer day. Really beautiful, tempting photos. Thank you!

  27. what a long strawberry season! and this does look completely refreshing!

  28. Veron says:

    Oh my! That looks like something I’d slurp up in an instant!

  29. Spectacular & stunning…SIGH!!! For me, the pictures are nirvana enough!!

  30. Eileen says:

    Looks delicious Aran! I can’t wait until strawberries are ready to pick at our farm markets.

    Eileen (passions to pastry)
    http://www.livingtastefully.com

  31. Dana says:

    I am so loving strawberry season! And vanilla bean makes anything good :).

  32. Yum! We still have a couple of weeks before our strawberry season starts. Can’t wait!

    Regrettably our local U-Pick just closed to be turned into a residential development. I guess I’ll have to go a little further afield this year.

  33. Gloria says:

    The pictures are really nice Aran and the childs pick up them lovely!!!! Ihad strawberries a few summer ago are lovely!! I have to wait now to the next summer! but really in Autum we find someones that come from the North! All is beauty here, the pictures, the recipes, your son and you!!! xxxxGloria

  34. Candace says:

    Fantastic! I also love the photo of the kids picking strawberries… how fun!

  35. Mandy says:

    beuatiful pictures as always, Aran. Tell me about hot weather, I am based in the south (Atlanta!)Ice cream and sorbet are definitely neccesity around here.

  36. Rina says:

    I love strawberries! everything looks amazing!

  37. Aimée says:

    Love the shot of the kids! I am looking forward to berry season and getting my little guy out picking, too.

  38. I’m an ice cream addict, so my ice cream machine bowl has also taken up permanent residence in my freezer. I would have never thought to make milk sorbet, but it sounds perfect for when you desire something creamy, but not heavy. I’m so curious to try it!

  39. Angela says:

    I used to adore going strawberry picking in the summer, but I’d have loved it even more if we turned the berries into beautiful, red soup!

    Definitely something to try out this summer. Thanks for the inspiration!

  40. Hmm, always thought that the term sorbet was used for ice cream on a water base. If milk (or cream) is used it is called ice cream.

    Anyway, the recipy looks good and I will certainly try it out soon! But I probably use some more vanilla then the recipe indicates, possibly some of my own home made vanilla extract, will give a nice alcohol twist to it as well!

    By the way, if you want to learn more about Vanilla in general, Vanilla Beans, or Vanilla Extracts in particular please visit my web site.

  41. Aran says:

    hi springinhetveld-

    you are right in a way but not all sorbets need to be free of dairy. i suppose my recipe could also be called a milk sherbet. for me ice cream is a creme anglaise base with eggs and cream. maybe it’s semantics.

    this sorbet actually has a lot of vanilla in it! the beans are use are super plump so three of these go along way.

    and thanks for the link to your blog. i will definitely check it out!

  42. Susan says:

    I love your website but need a question answered please before I start madly baking the recipes. You call for sheet gelatin to be dissolved in water but don’t indicate the amount of water. I’ve never worked with sheet gelatin before and am looking forward to doing so as well as working with more European measurements (grams, etc.). Would I simply hydrate the sheet gelatin and wring out the excess water? I think most recipes are adding it to cold liquids as opposed to hot where it might dissolve. Is it better to melt it over a double boiler to reduce risk of too much liquid. Thanks

  43. Susan- yes, just get a large bowl of ice water and hydrate the sheet gelatin in it. then make sure to squeeze out excess water and add it to a warm liquid to dissolve. it’s best to dissolve it in another liquid. thanks!

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