1,563 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Strawberry sorbet

Name: Strawberry sorbet
Prep time: 31 min
Total time: 31 min
Yield: 500 g
Cuisine: French
Ingredients: 300 g strawberries; 200 g sugar syrup; ½ lemon; 1 egg white

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.

104 K 4.6/5 (20 reviews)

35 min.

Easy

1.85 €

500 g

4 Ingredients

Last modified on: July 9^th 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

Times for this recipe

Preparation: 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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.

Sieve the strawberry purée that you have made.

Add 200 g sugar syrup and the juice of ½ lemon.

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.

Keeping: Several days in the freezer.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	5 RDI=2 %	2,030 RDI=190 %	0	8,130 RDI=410 %	34,030 RDI: 410 %
Per 100 g	0	340 RDI=30 %	0	1,370 RDI=70 %	5,720 RDI: 70 %

Possible allergens in this recipe: egg

How much will it cost?

For 500 g : 1.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Tomato tart

This tart is very easy and quick to prepare.

January 13^th 2011293 K4.8 1 hour 20 min.

Walnut paste

Very similar to marzipan (almond paste) in method, walnut paste is very tasty.

February 21^th 2011324 K 63.5 15 min.

Crème caramel

Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.

February 21^th 2011277 K5 3 hours 35 min.

Chocolate almond cookies

Cookies made with ground almonds, chocolate chips and a little cocoa.

February 21^th 2011246 K 14.3 1 hour 50 min.

Eggs meurette

Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.

March 29^th 2020218 K 14.1 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.