Strawberry Sorbet

14 Mar


Not sure if anybody has told you but it seems as though highs of 18 degrees Celsius means its summer in England, get your flip flops and garden furniture ready because we need to bask in the sunshine and enjoy this tremendously light and mouthwateringly satisfying strawberry sorbet! Here’s how:

What you need:
2/3 cup water
2/3 cup sugar
2 lbs strawberries (about 5 cups)
2 tbsp lemon juice

What you do:
1) Stir sugar and water together over low heat in a small saucepan until sugar has dissolved. Bring to a boil, then remove from heat.
2) Allow to cool in pan for 30 minutes before transferring to a container and chilling it in the refrigerator.
3) While the syrup is cooling, take the strawberries and place them in a food processor or blender. 4) Blend strawberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well. (do this process as quick as possible, if the purée is left out for too long it will begin to darken.)
5) Refrigerate puree until syrup has chilled – about 1 hour.
6) Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking tin.
7) Cover with cling film and freeze for 3-4 hours.
8) Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.
9) Enjoy with a glass of cold prosecco!

Keep it delicious!!


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