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Strawberry sorbet
Nothing more refreshing than fresh fruit sorbet in the summer. Substitute strawberries for any other fruit.
It’s advisable to start with half the amount of sugar and taste the mixture. During the freezing process the sweetness will intensify quite a lot, so depending on the sweetness and ripeness of the fruit you are using you will need to vary the amount of sugar to taste. For example, using lemons, you would probably want more than 100g.
The alcohol is included to inhibit the freezing slightly. You could experiment with different flavours, or use vodka if you don’t want to taste it. You could also always add a bit more :-) Note that the lower the alcohol content the more it will freeze.
- 400g strawberries
- 300ml water
- 100g caster sugar
- 45ml vodka
- Juice from 1/2 lemon
- Cut the tops off the strawberries and puree in a blender.
- Add the vodka and lemon juice, and mix.
- In a pan make a clear syrup by mixing the water and sugar until dissolved.
- Bring the sugar and water to the boil leave without stirring for 3 or 4 minutes. Allow to cool completely.
- Mix the fruit and syrup together.
- If you are NOT using an ice-cream maker, continue with the method below, otherwise follow the manufacturers guidelines for your machine (I made mine by hand).
- Pour the mixture into a plastic container which is suitable for freezing. Put the mixture in the freezer.
- Stir the mixture approximately every 30 minutes – obviously this will depend on how cold your freezer is.
- when the sorbet has an even texture, ie the middle is as hard as the edges, it is ready. This can take 4 – 5 hours. If your sorbet is very hard leave to stand for a couple of minutes before serving.
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