Strawberry sorbet
A recipe from
cooking-ez.com81K4.6 July 9th 2014
For 500 g, you will need:
Times:
Step by step recipe
1 | Put 300 g strawberries into a blender goblet. There is no need to remove the green tops. | ![Strawberry sorbet : etape 25 Strawberry sorbet : etape 25](/images/recettes/desserts/glaces/627-1.webp) |
2 | Blend thoroughly. | ![Strawberry sorbet : etape 25 Strawberry sorbet : etape 25](/images/recettes/desserts/glaces/627-2.webp) |
3 | Sieve the strawberry purée that you have made.
Add 200 g Sugar syrup and the juice of ½ lemon. | ![Strawberry sorbet : etape 25 Strawberry sorbet : etape 25](/images/recettes/desserts/glaces/627-3.webp) |
4 | Transfer the mixture into an ice-cream maker and leave it to churn... | ![Strawberry sorbet : etape 25 Strawberry sorbet : etape 25](/images/recettes/desserts/glaces/627-4.webp) |
5 | ...until the purée begins to thicken a little. | ![Strawberry sorbet : etape 25 Strawberry sorbet : etape 25](/images/recettes/desserts/glaces/627-5.webp) |
6 | Beat 1 egg white until light and fluffy. | ![Strawberry sorbet : etape 25 Strawberry sorbet : etape 25](/images/recettes/desserts/glaces/627-6.webp) |
7 | Add this to the mixture while churning. | ![Strawberry sorbet : etape 25 Strawberry sorbet : etape 25](/images/recettes/desserts/glaces/627-7.webp) |
8 | Leave to churn until the sorbet texture is smooth and creamy. | ![Strawberry sorbet : etape 25 Strawberry sorbet : etape 25](/images/recettes/desserts/glaces/627-0.webp) |
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.
July 22th 2024.
![qrcode](/images/qrcodes-recettes/en/627.png)