Fresh Strawberry Sorbet
Raw ripe strawberries blended with sugar, corn syrup and a squeeze of lemon, chilled and churned into a deep red, fresh-tasting sorbet.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- large bowl
- 900 g loaf tin
- baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 162 kcal |
| Protein | 0.8 g |
| Carbohydrate | 41.7 g |
| of which sugars | 38.3 g |
| of which free sugars | 32.7 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 2.3 g |
| Salt | 0.17 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Sorbet
- 1.1 kg strawberries, hulled and quartered
- 200 g caster sugar
- 120 ml light corn syrup or glucose syrup
- 1 tbsp lemon juice
- 1.5 g fine sea salt or table salt about ¼ tsp
To serve
- 5 small strawberries, halved, to serve
- 1
Blend. Blend the quartered strawberries, sugar, corn syrup, lemon juice and salt for about 1 min until completely smooth. Taste: add a little more lemon if the flavour seems flat.
- 2
Chill. Cover and refrigerate for at least 6 h, until 4 °C or colder. Put the loaf tin in the freezer.
- 3
Churn. Churn for 15-25 min until thick like soft serve.
- 4
Freeze. Scrape into the cold tin, pressing out any air pockets, lay baking paper on the surface and freeze for at least 6 h.
- 5
Serve. Leave for 5-10 min to soften, then scoop into bowls and add a halved strawberry to each.
Storage
Keep frozen and covered for up to 1 week.
