Strawberry Sorbet (VG) from Fruitful

By Erin Brown
Related Categories: Cookbook Confidential

“Like the Clementine Sorbet (page 49 of Fruitful), this recipe requires no more than fruit and sugar. To make things easier, you can hull the strawberries ahead of time and keep them refrigerated until you’re ready to start churning, then quickly blitz all the ingredients together. This ensures the freshest and most vibrant flavour.” Sarah Johnson, author of Fruitful

Serves 8-10

800g (1lb 12oz) ripe,

perfumed strawberries

70g (21/2oz) caster sugar

1 tablespoon lemon juice

Begin by hulling the strawberries (see page 100), then place them in a food processor along with 10g (¼oz) of the sugar. Blitz until the mixture is smooth. If the seeds are quite big, pass the purée through a fine-mesh sieve and reserve half the seeds for later use. Stir in the remaining sugar and the lemon juice. When the sugar has dissolved, taste the purée and adjust the sweetness and acidity to your liking. If desired, stir in the reserved seeds. Churn the mixture in an ice-cream maker following the manufacturer’s instructions.

Serving suggestions: Serve with a Coconut Meringue (page 117 of Fruitful) or Rosé Jelly (page 195). For a refreshing treat, serve in small, chilled glasses with champagne or sparkling water with muddled mint and lime.

Variations

Use this method for a raspberry or blackberry sorbet, increasing the sugar to 75–100g (2½ –3½oz), depending on the tartness of the berries.