By
chef patrick Asfaux4.8/5
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A summer sorbet when strawberries are at their peak sweetness. You have an ice cream maker? Twenty minutes of prep, that's all. No fancy techniques needed.
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Ingredients
Ingredients :
1 kilogram (2.2 lb) fresh ripe and naturally well sugared strawberries
300 grams (2/3 lb) caster sugar
1/2 lemon (for the juice)
1 orange (for the juice)
Step-by-step directions
1 Wash then take the stalks off the strawberries and mix them.
2 Add the sugar then the juices (lemon and orange) and blend.
3 Pour into an ice cream maker and when the sorbet is iced, keep it into the ice cubes preserver part of your fridge rather than into a deep freezer.
You can duplicate this recipe with other fruit (rapsberries, black currant, red currant, black berries etc... you can also blend several fruit together
A chef's advice
A strawberry sorbet is first and foremost raw fruit and acidity. Lemon and orange do the work: they prevent the sorbet from freezing solid and brighten the strawberry without drowning it. No cream, no eggs, just pressed fruit. Serve well chilled, almost granular, with madeleines or buttery financiers alongside. Raspberries, blackcurrants, blackberries accept the same treatment: three ingredients, nothing else.
You enjoyed this recipe of strawberry sorbet?
Discover other recipes of ice cream, or browse the desserts category. This dish pairs well with Rosé des Riceys.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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