by Ms Cecilia Nwabuoku

Created on: June 16, 2010   Last Updated: June 18, 2010

Recipe: Strawberry Sorbet 

Serves :4-6 people

Preparatiion Time:

20 minutes plus freezing time

Ingredients:

125g (four and a half  ounces caster sugar)

125ml  (four fl oz ) water 

Slice of lemon Zest

400g (14oz) fresh strawberries

15ml ( 1 tbsp ) lemon juice 

Empty ice cream containers are perfect for making and freezing the sorbet.

Make the sugar syrup: Place the sugar , water and the citrus zest into a small saucepan and heat gently until the sugar is dissolved. Bring to the boil, then boil rapidly  uncovered for 3  - 4 minutes, until reduced by about half and syrup. 

Remove from heat and cool the syrup.  Remove zest and chill in the refrigerator.  

Prepare the fruit:: Wash and hull the strawberries (remove the green leaves) and roughly chop.  Puree the fruit in a food processor until smooth

Top tip:  Well-ripened fruit or fruit that is just past its best is fine for making sorbets, trim off any bruised areas.

Mix the puree:  Stir the syrup into the fruit puree and add the citrus juice, mix thoroughly.  To freeze without an ice-cream maker, pour the mixture into a large  plastic container to a depth of  4cm (1 1/2in),  If you have an ice cream maker, follow manufacturer"s instructions and omit the whisking; in steps 4/5.

Whisk  the mixture:  Cover container and place on the coldest part of the freezer for about 1 1/2 hours, until mixture has begun to freeze and is slushy. Remove, and using an electric mixer  whisk the mixture until the ice crystals become an even slush.  Alternatively, tip into a food processor and process for a few seconds. 

Finish Freezing:  Return container to freezer.  Repeat the whisking process twice more,at intervals of about  an hour.  leave the sorbet to freeze. 20 minutes before serving, transfer the sorbet to the refrigerator  this softens it for scooping.  Sorbets are best eaten within 2- 3 days of making.

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