Strawberry sorbet
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care.
This recipe shows you how to lighten the texture of the sorbet by incorporating air.
This recipe shows you how to lighten the texture of the sorbet by incorporating air.
33,4724.6/5 for 18 ratings
Last modified on: July 9th 2014
For 500 g, you will need:
- 1
300 g strawberries - 2
200 g Sugar syrup - 3
½ lemon - 4
1 egg white - Total weight: 595 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 31 min. | 31 min. |
Keeping:
Several days in the freezer.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 1 min.
Put 300 g strawberries into a blender goblet. There is no need to remove the green tops.
Stage 2 - 2 min.
Blend thoroughly.
Stage 3 - 5 min.
Stage 4 - 10 min.
Transfer the mixture into an ice-cream maker and leave it to churn...
Stage 5
...until the purée begins to thicken a little.
Stage 6 - 2 min.
Beat 1 egg white until light and fluffy.
Stage 7 - 1 min.
Add this to the mixture while churning.
Stage 8 - 10 min.
Leave to churn until the sorbet texture is smooth and creamy.
Remarks
You will see how the trick of incorporating a beaten egg white lightens the sorbet in both senses: not only in texture, but also in colour, as it changes from red to pink. This does not affect the flavour, and the lighter sorbet will also keep without turning hard. Professional makers inject air into their ice creams to achieve the same effect.
Nutritional information
How much will it cost?
- For 500 g : 1.82 €
Source
Home made.More recipes?
This recipe uses (among others) | Strawberries: You can check-out other recipes which use it, like for example: Strawberry Charlotte, Fraisier (French strawberry cake), Frozen cottage cheese with strawberries, You should not soak strawberries in water, Quick Strawberry Millefeuille, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Fruit coulis (fruit purée), Pavlova, How to glaze a tart , Pistachio tiramisu, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Italian Meringue, Vanilla ice cream, Almond dacquoise, Chocolate mousse, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Preserved lemons, Peach and mint salad , Clementine sorbet, Fresh fruit in sabayon, Endives "bonne femme", ... All |
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