When asked to give a hint on my dessert I said it was cold, sweet and red but I left out the best part, it's also refreshing, fruity and easy to make.
If you followed my introduction to the Ready Steady Cook Challenge, you would have noticed that strawberries were on my list of 7 ingredients. Such a simple ingredient, which needs nothing other than a wash to be fully enjoyed. But this being a challange I thought of something which would keep the taste of the strawberries while still looking like I did try put some effort into making something speical.
I have never made a sorbet before. I have an ice-cream maker so there really is no excuse, except that my men seem to like creamy chocolate and mint ice-cream much better than fruit (in any form).
So here goes my Simple Strawberry Sorbet
800g Strawberries (washed and hulled)
160ml Sugar ( I used more sugar as the strawberries are not really in season, so they lack natural sweetness)
Juice of on Large Lemon
Make a sugar syrup with the water and the sugar, by slowly heating until sugar is dissolved and then boiling for 1 minute.
Allow the sugar syrup to cool.
Purée the strawberries with the lemon juice until smooth.
Once the syrup is cool, add to the strawberries and chill overnight in the fridge.
At this stage I use my ice-cream machine to to the churning, but you can do it by hand.
To freeze sorbets without an ice cream maker: Pour the cooled sorbet mixture into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.