- Stand Mixer: Ideal for combining ingredients and making doughs (e.g., shortbread cookies).
- Ice Cream Maker: Versatile for various frozen desserts including sorbets.
- Blender or Food Processor: Useful for pureeing strawberries to make the base of the sorbet.
- Silicone Ice Cube Molds: Perfect for freezing and portioning homemade sorbet into individual servings without ice crystals.
- Non-Stick Cookie Sheet: Ensures easy removal of baked shortbread cookies, preventing sticking and tearing.
- Parchment Paper: Useful for lining trays during baking to facilitate cleanup and ensure even heat distribution.
- Digital Kitchen Scale: For precise measurement of ingredients which is crucial in dessert-making.
- Bench Scraper: Handy for transferring dough from counter to cookie sheet or for cleaning up afterward.
- Spatula (Baking): Essential for mixing, scraping bowls, and ensuring smooth batter preparation.
- Measuring Cups & Spoons Set: For accurately measuring ingredients as per the recipe requirements.
- Cooling Rack: Useful if you need to cool or dry any components of your dessert quickly before assembly.
1 cup water
1 cup sugar
4 cups quartered hulled fresh strawberries (about 18 ounces) plus additional whole strawberries for garnish
3 tablespoons fresh lime juice
Shortbread cookies
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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