I have to share one more recipe from Audrey and David. To cool off everyone's mouths from the rendang, they served a homemade strawberry sorbet with a handful of mint leaves on top. It was light, refreshing, and just barely sweet. The perfect summer dessert.
And considering that it has been NINETY EIGHT degrees here in New York, you might want to try subsisting solely on this for awhile. Or bathing in it. Whatever.
(Serves about 4-6 people)
2 packages frozen strawberries
1 lemon, zested and juiced
About 3/4 cup simple syrup (equal parts sugar and water, heated until dissolved, and cooled)
Mint leaves for garnishing (optional)
Combine strawberries, lemon juice, and zest in food processor. Add simple syrup (and maybe a little water) until the puree is smooth. Can be served immediately, but ideally, it goes in the freezer for a few hours first. It will freeze solid overnight, but it can be thawed.