Strawberries are in season and I bought a few punnets the other day. As it’s been very hot in Melbourne lately, I wanted to make a cold dessert, and I made this Sorbet today. There are many different recipes for Strawberry Sorbet, but my recipe is very simple. Make a soft Strawberry Jelly adding some Sugar to suit your taste, freeze it, then process it into smooth Sorbet. It’s a perfect dessert on a hot summer day.
2 to 3 Servings
1 teaspoon Gelatine Powder
1 tablespoon Water *1 tablespoon is 15ml
4 tablespoons (1/4 cup) Sugar
2 tablespoons Water
1 punnet (250 to 300g) Strawberries *washed and hulled
2 to 3 teaspoons Lemon Juice *optional
- Sprinkle Gelatine Powder into 1 tablespoon Water in a small bowl and soak for 5-10 minutes.
- Place Sugar and 2 tablespoons Water in a small saucepan and bring to the boil. When Sugar is completely resolved, remove from the heat. Add the soaked Gelatine and mix well until resolved. *Note: You can do this process using the microwave.
- Place washed and hulled Strawberries in a 500ml capacity jug OR bowl, and use a stick blender to process into smooth puree. Add some Lemon Juice as required. *Note: You may prefer using a blender to process.
- Gradually add the gelatine mixture as you keep blending, and combine well. Place the mixture into a container and place in the freezer for several hours OR until completely frozen.
- Take out the completely frozen mixture. If it is difficult, slightly warm the bottom of the container in warm water. Cut into smaller pieces and process in a food processor until smooth. Retune to the container and place in the freezer for 1 hour OR until firm.
- *Note: To soften completely frozen Sorbet, leave it at room temperature for 10 minutes OR until softened.
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