As the sun warms the earth and brings forth the vibrant colors of spring and summer, there's nothing more delightful than enjoying the freshest seasonal fruits and vegetables. But let's be honest, in our rush to savor these treasures at their peak ripeness, we often overlook the incredible ways we can transform them into something extraordinary. Enter the cookbook Fruitful by pastry chef Sarah Johnson. Johnson’s approach is all about celebrating not just the beauty and abundance of fruit, but also the hardworking farms, orchards, and gardens that nurture them. Through a mix of sweet and savory recipes, she pairs fruit with other mouthwatering ingredients, creating dishes that are as delightful as they are innovative. The next time you're craving something sweet and refreshing, why not try one of these incredible recipes?
Strawberry Sorbet: A Refreshing Treat
Serves 8
Here’s what you’ll need:
1 lb. 12 oz. ripe, fragrant strawberries
2 1/2 oz. (a scant 1⁄3 cup) superfine sugar
1 tbsp. lemon juice
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Let’s dive into making this delightful sorbet. Start by hulling your strawberries and placing them in a food processor along with 1⁄4 oz. of the sugar. Blitz until the mixture turns into a smooth liquid. If the seeds are particularly large, you can strain the puree through a fine-mesh sieve, saving half the seeds for later. Stir in the remaining sugar and lemon juice, ensuring the sugar dissolves completely. Taste the puree and tweak the sweetness and acidity to suit your preference. If you're feeling adventurous, stir in the reserved seeds for added texture.
Next, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Once ready, you'll have a delicious strawberry sorbet that's perfect for a hot summer day.
For those who love experimenting in the kitchen, this recipe works just as well with raspberries or blackberries. Simply adjust the sugar to account for the tartness of the berries. And for an adults-only twist, serve the sorbet in a chilled glass topped with champagne for an extra special treat.
PER SERVING: 127 cal, 0g protein, 33g carbs, 1g fiber, 33g sugar, 0g fat
Lemon Drizzle Cake: A Tangy Delight
Serves 8
For this zesty treat, gather the following ingredients:
1 1⁄2 cups flour
1 1⁄4 tsp. baking powder
1⁄4 tsp. baking soda
Zest of 1 lemon
1 cup plus 2 2⁄3 tbsp. sugar
9 1⁄2 tbsp. unsalted butter, at room temperature
2 large eggs
1⁄4 tsp. salt
6 oz. buttermilk
3 tbsp. lemon juice
5 1⁄2 oz. powdered sugar, sifted
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Begin by preheating your oven to 325°F. Grease a loaf pan, dust it with flour, and line it with parchment paper. In one bowl, sift the flour, baking powder, and baking soda. In a separate bowl, mix the lemon zest with all but 1 tbsp. of the sugar. In a third bowl, beat the butter until it's light and fluffy, then gradually incorporate the sugar.
Beat the eggs and gradually add them to the butter and sugar mixture, one-third at a time. Fold in half of the dry ingredients, followed by half of the buttermilk. Repeat this process until the batter is smooth and fully combined.
Pour the batter into the prepared pan and bake for 30 minutes. Rotate the pan and bake for an additional 15 minutes. While the cake is still warm, mix 2 tbsp. of lemon juice with 1 tbsp. of sugar. Poke holes into the surface of the cake and spoon the mixture over the top. Allow the cake to cool in the pan.
Once cooled, turn the cake out onto a wire rack. In a bowl, mix the powdered sugar with 1 tbsp. of lemon juice. Spoon this glaze over the cake and let it set before serving. This tangy lemon drizzle cake is sure to be a crowd-pleaser.
PER SERVING: 606 cal, 5g protein, 115g carbs, 1g fiber, 99g sugar, 16g fat
