Strawberry Sorbet
10 servings
20 minutes
The pastry chef of the Baba Roma cafe, Suki Maman, showed us how to make a simple and delicious strawberry sorbet, which is even better than ice cream for saving us from the summer heat combined with summer thirst. After ice cream, you want to drink again, and after sorbet, all you want is more sorbet.
1
Wash the strawberries, remove the green stems and calyxes, and cut them into slices about three millimeters thick. Leave three to four berries for decoration.
- Strawberry: 300 g
- Strawberry: 300 g
2
Place the sliced strawberries in a saucepan or bowl and sprinkle with sugar. Add lemon juice and 25 ml of water. Let it sit for at least fifteen minutes for the strawberries to sweeten and release juice.
- Strawberry: 300 g
- Sugar: 75 g
- Lemon: 1 piece
3
Blend the strawberries until a smooth puree forms — this will take three to four minutes. After that, the strawberry puree can be strained through a sieve for complete smoothness, but this is not strictly necessary. Some even find the sorbet made from unstrained puree tastier.
- Strawberry: 300 g
4
Pour the puree into a large container to spread it in a thin layer at the bottom. Place it in the freezer for an hour, then stir it with a fork, breaking the ice and incorporating air into the sorbet. A stiff whisk can be used instead of a fork. Put the sorbet back in the freezer. Repeat the stirring process every hour three more times. Leave the sorbet in the freezer overnight.
5
Use a tablespoon to form sorbet balls, place them on plates, and decorate with sliced strawberries and thinly sliced fresh mint.
- Strawberry: 300 g
- Mint: 2 stems