CookEat Recipe
Strawberry Sorbet
Seedless ripe strawberry sorbet sharpened with orange and lemon juice.
Method
Steps
Step 1
Gather the ingredients: 300 g very ripe strawberries, hulled; 300 g caster sugar; 500 ml water; Juice of 1 large lemon; Juice of 1 orange.
Step 2
Sort and rinse the strawberries, removing stems and spoiled fruit. Put the sugar and water in an uncovered saucepan, bring to a boil and boil for 10 minutes. Strain the syrup and cool promptly.
Step 3
Press the strawberries through a fine sieve to remove seeds. Squeeze and strain the lemon and orange juice, then combine with the strawberry purée. Add the cooled strained syrup and mix thoroughly.
Step 4
Chill the covered mixture at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes; work in batches if the mixture exceeds the machine’s capacity. Transfer to a covered freezer container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and return the rest to the freezer without letting it melt.
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