Strawberry sorbet


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.
104 K 4.6/5 (20 reviews)
Grade this recipe:
Keywords:
Last modified on: July 9th 2014
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 500 g, you will need:

Change these quantities to make:
Change measures:
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.
Strawberry sorbet : Stage 1
Put 300 g strawberries into a blender goblet. There is no need to remove the green tops.

Stage 2 - ⌛ 2 min.
Strawberry sorbet : Stage 2
Blend thoroughly.

Stage 3 - ⌛ 5 min.
Strawberry sorbet : Stage 3
Sieve the strawberry purée that you have made.

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

Stage 4 - ⌛ 10 min.
Strawberry sorbet : Stage 4
Transfer the mixture into an ice-cream maker and leave it to churn...

Stage 5
Strawberry sorbet : Stage 5
...until the purée begins to thicken a little.

Stage 6 - ⌛ 2 min.
Strawberry sorbet : Stage 6
Beat 1 egg white until light and fluffy.

Stage 7 - ⌛ 1 min.
Strawberry sorbet : Stage 7
Add this to the mixture while churning.

Stage 8 - ⌛ 10 min.
Strawberry sorbet : Stage 8
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 recipe5 RDI=2 %2,030 RDI=190 %08,130 RDI=410 %34,030 RDI: 410 %
Per 100 g0340 RDI=30 %01,370 RDI=70 %5,720 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
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
Cocotte eggs with Comté
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
February 21th 2011369 K4.3 1 hour
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
May 8th 2011420 K3.8 1 hour 4 min.
Cranachan
Cranachan
Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream.
October 13th 2013117 K 14.1 45 min.
White asparagus salad
White asparagus salad
This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
May 21th 2014138 K4.3 50 min.
Colcannon
Colcannon
Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
April 23th 201766 K4 1 hour 8 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page