So, we now have an ice cream maker in the house….
And my freshly picked strawberries gave us the perfect excuse to try it out.
I’m not a fan of strawberry ice cream, but strawberry sorbet is in a whole other field of wonder. It has all that amazing sweet strawberry flavour – none of that gross milky taste – while keeping you super cool in the summer heat. Why people mix fruit with milk/cream, I’ll never know.
As you can imagine, there are tons of strawberry sorbet recipes out there, but we actually came across one that seemed far easier than any of the others. It also came with an added tang of lemon, which I think makes this sorbet taste a lot like strawberry lemonade. Deeelish. Don’t be put off by the fact that it’s an entire lemon, minus pips, because you really would’t know. It just balances out the sugar and doesn’t make the sorbet overly sweet.
This recipe does require an ice cream maker, but if you don’t have one, there are instructions on how to do it without one. Which means everyone gets to eat sorbet! Happy days. (It also requires a blender, but unfortunately we only had a food processor and we still managed to make it work – I’ll explain how below).
It was a pretty hot day when I took the photos (hence the sorbet making…), so it ended up melting a little by the end, which I think is pretty obvious!! Next time, I’ll freeze the scoops again once they’re in the bowl!
Make this sorbet and you’ll be ruling summer…
Original recipe by Skye Gyngell on The Independent website – here
A pinch of sea salt (not table salt)
1 unwaxed lemon (remove the pips and dice into little pieces)
120g caster sugar
1. Hull and chop the strawberries and then place in a blender with the salt, lemon and caster sugar.
If you want to do it in a food processor, I recommend blending the lemon and sugar first on their own. Then add a few strawberries to help it blend a little better. The only problem is that a food processor doesn’t blend the lemon down as well as a blender, so you’ll need to scrape the mixture out into a metal sieve over a bowl to remove some of the unblended skin and pith before continuing. Don’t worry you won’t lose any other ingredients except maybe a few strawberry seeds. Pour the sieved mixture back into the processor, add the rest of the strawberries and the salt and continue.
2. Blend until smooth.
3. Pour into a prepared ice cream maker and churn for 20 minutes. Once it has finished, spoon it out into a container and put it in the freezer until you want to eat it!
4. When ready to eat, make sure you remove it from the freezer a little bit before serving to allow the sorbet to become spoonable. There’s nothing worse than trying to scoop hard sorbet…
5. Enjoy! Summer officially made.