Strawberry sorbetto

Strawberry sorbetto

Sorbetto alla fragola

By
From
PIDAPIPÓ
Makes
1 kg

I always use fresh strawberries, never frozen, because the flavour is more real. Frozen fruit might give you a more consistent flavour but with fresh fruit, the flavour’s always changing slightly and I love that – it becomes all about the seasons. You need to ripen the strawberries until they’re at that dark squishy stage. It concentrates all the sugar. They look a bit weird and you wouldn’t want to eat them like that but the flavour is amazing.

Ingredients

Quantity Ingredient
600g very ripe strawberries, hulled
220g filtered water
5g carob bean powder
270g caster sugar

Method

  1. Put the strawberries and water in a bowl and blend with a hand‑held blender until smooth.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.
  3. Gradually add the carob powder and sugar mixture to the strawberry mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 15–20 minutes, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C (this should take about 30–60 minutes) detach the canister or scoop the sorbetto into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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