I have a new photography assistant. New is the word! Or should I say young? Yes, she’s also very young but incredibly committed to her job. And even if I didn’t post about a job opening, she’d just showed up and offered to help. How good is that? Since she has demonstrated initiative, competence and a strong motivation, there was no way I could refuse her services. Seriously, I think she would be offended if I did. So, we started this team work and it’s excelling my expectations. As soon as she sees me styling the food and picking up the camera, she runs out to bring me either the foam board or the panel reflector, or both. She hands me the chair to stand on and many times she wants to give her own touch in the food styling. Not to mention the times she emphatically envisions that I should reconsider one prop into another in such wise she might consider herself a prop stylist as well. We might not agree all the time, but at the end this union is being very productive and I love to work with her. Makes me so happy and she’s truly proud of her job.
Did you guessed who this amazing worker is? My purely loved almost two year old daughter. So, what a mom has to do? Prepare lots of yummy food for her. Like this sorbet. We had a box of organic strawberries that were right at its peak, so fragrant, bright red color and juicy. Ask her about the sweet juiciness, she tested a few before preparation, you know, just to make sure we were using the fruit at its best (winks). This sorbet is almost plain strawberry puree, blended until very smooth. The notes of vanilla and lime juice contribute with the right accent to a wonderful berry flavor. I used lime but lemon would be as great. This recipe makes a small batch of about three cups. I highly recommend to double the recipe if you are a strawberry fan. Our finished in no time and I was sort of demanded to make more. I think the little assistant is getting ready for another food shoot. So here we go!
- 1 lb organic strawberries
- Juice of 1 lime
- 1 vanilla bean
- 1/2 cup sugar
- 1/3 cup water
- Wash, hull and slice the strawberries.
- Toss them in a bowl with the lime juice and sugar.
- In a flat surface, slice the vanilla bean lengthwise with a small knife. Scrape the seeds and mix it in the bowl with the strawberries.
- Add the bean for increased flavor and let it infused for about one hour (you can place it in the fridge and save time before proceeding to the ice-cream maker).
- After that time, remove the bowl from the fridge (the bowl should be full of released strawberry juice with lime/vanilla).
- Discard the vanilla bean, add 1/3 cup of water and puree the mixture in a Vitamix or other blender until very smooth (for the Vitamix, it takes 1 minute on high).
- Following the manufacturer’s instructions, freeze in the ice-cream maker (mine takes about 20 minutes).
- With a spatula, transfer the sorbet into a freeze-proof recipient and put on the freezer until ready to serve.