Dessert
Sorbet
DessertOrigin: France
Fruit sorbet of puréed fruit, water and sweetener with lemon.
Prep
20 min
Cook
5 min
Total time
25 min
Portions
6
Total weight
690 g
Per portion
115 g
Ingredients
- Strawberry400 g
- Water150 ml
- Cane Sugar120 g
- Juice20 ml
Method
Make the syrup
- Warm the water with the sugar until dissolved.
- Cool completely.
Puree
- Blend the strawberries with the syrup and lemon until smooth.
- Strain for a finer texture if preferred.
Chill
- Chill the mixture thoroughly.
Freeze
- Churn in an ice-cream maker until scoopable, then freeze firm for 1–2 hours.
- Without a machine, freeze in a shallow tray, scraping with a fork every 30 minutes until icy and scoopable (about 3 hours).
Serving
Scoop into chilled bowls as a palate cleanser or dessert.
Storage
Freeze airtight up to 2 weeks. Soften briefly before scooping if very hard.