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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.

101 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.

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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 %