Summer Strawberry Sorbet
By the wlr team
You don't need an ice cream maker to make sorbet, but the texture of the finished sorbet will not be as smooth without one. Place the mixture in a container and pop it in the freezer for 3-4 hours. Mix the sorbet regularly with a fork as it freezes, or process it in a food processor once frozen.
- Recipe makes: 10 servings
- Calories: 99
- 650g Strawberries, Fresh, Raw, Average
- 200g Sugar, Caster, Average
- 300ml Water, Mineral Or Tap
- 2 Juiced/72ml Juice, Lemon, Fresh, Average
1. Make a sugar syrup by putting the sugar and water in a small pan, heating until the sugar is disolved. Once disolved, take the pan off the heat and allow the syrup to cool.
2. Meanwhile, wash and hull the strawberries, and blitz, together with the lemon juice, in the food processor or blender until smooth.
3. Once the syrup is cool, mix it into the strawberry mixture. Pour the mix into a shallow tray and place in the freezer.
4. Stir the mixture every half an hour or so until it is nearly frozen. Then scrape the sorbet into the kitchenaid bowl and whisk until it is soft and light coloured. Pour into a container and freeze until needed. (Or just use an ice cream maker if you have one).
Remove the container from the freezer and allow to thaw for a while before serving.
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