Strawberry sorbet with vanilla

Strawberry sorbet with vanilla

By
From
100 Best Cakes and Desserts
Makes
1 litre
Photographer
Mark Roper

Make this tantalising sorbet when strawberries are at their best — when you smell their sweet fragrance as soon as you enter the greengrocer’s shop. The sorbet is best eaten freshly made but it keeps well for three to four days, covered in the freezer.

Ingredients

Quantity Ingredient
500g very sweet strawberries
2 oranges, juiced
1 lemon, juiced
345g caster sugar
1/2 vanilla pod, seeded

Method

  1. Place a 1 litre mould in the freezer to chill.
  2. Wash and hull the strawberries. In a food processor, blend the strawberries, orange juice, lemon juice and sugar to a purée.
  3. Stir the vanilla seeds into the strawberry purée. Pour the mixture into an ice cream maker and churn until firm. Transfer the sorbet to the chilled mould, cover with plastic wrap and a lid and store in the freezer.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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