Strawberry sorbet

Strawberry sorbet

By
From
Huxtabook
Makes
600 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
500g fresh strawberries, washed, hulled and halved, alternatively use frozen strawberries
115g caster sugar
35g powdered glucose
1/2 lemon, juiced

Method

  1. Blitz the strawberries well in a food processor and pass through a fine strainer. Pour half the strawberry purée into a saucepan and add the sugar and glucose. Stir well over low heat until the sugar has dissolved and the mixture just begins to boil.
  2. Cool to room temperature, then whisk in the remaining strawberry purée and the lemon juice. Pass through a fine strainer and chill.
  3. Churn in an ice-cream machine according to the manufacturer’s instructions. Place in the freezer for a few hours to set. The sorbet will keep in the freezer for about 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
share
sharing
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again