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Strawberry sorbet

Strawberry sorbet

Preparation : 15 min Resting : 2 hr
Cooking : - Equipment :
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Serves 10-15 scoops :
300 ml water
100 g caster sugar
500 g strawberries
juice of ½ lemon
1Pour the sugar and water into a saucepan and boil for 2 minutes to make a syrup. Allow to cool completely. If you are in a hurry, you can use 200ml cane syrup instead.
2Wash the strawberries, hull and purée them. Sieve this purée to remove the pips. You can also juice the strawberries in a centrifugal juicer, if you have one.
3Add the lemon juice.
4Whisk this strawberry coulis into the syrup.
5Chill for 2‑3 hours in the fridge.
6Once the mixture is thoroughly chilled, switch your ice cream maker on. Pour the mixture in through the opening. Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.
7Serve your sorbet straightaway, or store in your freezer in a suitable container.
Chef’s tip

You can use other fruit (raspberries, cherries, etc.) instead of strawberries.


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