Cooking-ez.com

1,532 easy and fully explained recipes, with +66K photos and 78 videos

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.
101 K 4.6/5 (20 reviews)
Grade this recipe:
duree35 min. difficultéEasy prix1.85 € pour combien500 g ingredients4 Ingredients
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)
Strawberries
Strawberries

Like these other recipes: Strawberries with mint and cream, Clear strawberry juice, Fraisier (French strawberry cake), Strawberry-mint sorbet, Pear and strawberry verrine with tiramisu cream, ... See them all 20

Sugar syrup
Sugar syrup

You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Salad of vine peaches and apricots with verbena, Strawberry-mint sorbet, Toasted flaked almonds, Peach and blackcurrant coupe, ... See them all 27

Egg white
Egg white

Like these other recipes: Almond macaroon cake, Armagnac marzipan, Nougat, Eton mess, Financier batter, ... See them all 52

Lemon
Lemon

Like these other recipes: Poaching syrup, Raspberry sorbet, Pears and caramelised walnut samosas , Sliced veal with leeks and mushrooms, Seared tuna with lemon and lime, ... See them all 125

Other recipes you may also like
Warm apple feuillantines
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.
May 28th 2012338 K5 3 hours 9 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011301 K4.7 55 min.
Marzipan (almond paste)
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19th 2021648 K 34.5 15 min.
Turnip and sesame puree (tahina) soup
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).
February 29th 2012241 K4.3 35 min.
Old style brioche
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
December 19th 2014317 K4.6 14 hours 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*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