It’s too hot for cake and it’s still strawberry season. Perfect for sorbets which have just 2 main ingredients: Fruit and sugar. The sugar prevents the sorbet from freezing too much and forming big ice crystals. The perfect thirst quencher and a delicious alternative to creamy milk ice creams. So grab some fresh strawberries from your local strawberry field and make some room in your freezer.
• 150 g water
• 150 g sugar
• 500 g fresh strawberries
• 2 tsp lemon juice
• Bring water and sugar to the boil and stir until sugar has dissolved. Set this simple syrup aside to cool down.
• Destalk and wash strawberries. Purée them very finely with an immersion blender in a high bowl (to avoid strawberry splashes everywhere). If you have a food processor then even better.
• Add the cooled sugar syrup and lemon juice and give the mixture a good final blast with the blender.
• At this stage you might want to pass the mixture through a sieve to make it even finer. This is optional, I don’t bother to be honest.
• Put the strawberry puree into a small square dish (great, if with a lid). It should be deep enough for you to be able to get out the sorbet with a spoon or ice cream scoop. Put on lid or cover well with aluminium foil and put into freezer for at least 3 hours.
Tip: If you have more time then you can mix through the sorbet after about one hour with an immersion blender or spoon. Then smooth out the mixture again using the back of a spoon or a small palette knife and put it back into the freezer. You’re doing the job of an ice machine which cools and mixes thus preventing the build up of large ice crystals. Some recipes say to do this every 30 minutes.