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.

Makes

2 to 3 Servings

Ingredients

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

Method
  1. Sprinkle Gelatine Powder into 1 tablespoon Water in a small bowl and soak for 5-10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. *Note: To soften completely frozen Sorbet, leave it at room temperature for 10 minutes OR until softened.