A simple, clean strawberry sorbet made from sweetened fruit purée and spun in the ice cream maker for a fine, dense, intensely fruity texture.
Ingredients
- 500 g fresh ripe strawberries
- 100 g granulated sugar
- 80 ml spring water
- 20 ml fresh lemon juice
- 1 pinch fine salt
Method
- Prepare the strawberries: rinse them very briefly under cold water, drain them immediately, then hull them. The fruit should remain fragrant rather than waterlogged; discard any soft or fermented parts.
- Melt the sugar: combine the sugar and water in a small saucepan and heat over medium heat until completely dissolved, without trying to caramelize it. The syrup is ready when perfectly clear and no grains remain on the bottom. Let it cool slightly off the heat.
- Blend the base: put the strawberries, warm syrup, lemon juice, and salt in a blender. Blend for a long time until completely smooth, glossy, and homogeneous, with no visible pieces.
- Refine the texture: pass the purée through a fine sieve if you want a very smooth sorbet. Press with a flexible spatula without scraping the seeds aggressively; the base should flow like a thick coulis.
- Fill the container: pour the base into the container up to the manufacturer's indicated limit, smooth the surface, and close it. If the base exceeds the limit, keep the excess chilled for another batch.
- Freeze flat: place the container upright in the freezer on a flat surface for at least twenty-four hours. The surface must be hard, even, and completely frozen before spinning.
- Temper briefly: take the container out of the freezer and leave it at room temperature for a few minutes if the surface is extremely hard. It should remain frozen, but not so ice-cold that it forms a brittle block around the edges.
- Spin in the ice cream maker: install the container in the machine and run the sorbet program. At the end, the texture should be fine and snowy, with a clear aroma of fresh strawberries.
- Adjust the texture if needed: if the sorbet looks powdery or crumbly, add a small spoonful of cold water or strawberry juice, then run a re-spin. The sorbet should become smooth, dense, and easy to scoop into quenelles.
- Serve: immediately spoon into chilled cups. For clean quenelles, dip the spoon in hot water, wipe it dry, then scoop the sorbet in one long, steady motion.
Nutrition
Per serving
- Energy
- 142.8 kcal
- Protein
- 1.11 g
- Carbohydrate
- 33.45 g
- Fat
- 0.39 g
- Fibre
- 2.64 g
- Calcium
- 4.92 mg
- Iron
- 0.04 mg
- Magnesium
- 1.07 mg
