Recipe: Strawberry sorbet

It’s getting very hot in here! Even if we’re not in summer officially yet, the warm weather has arrived… and who wouldn’t enjoy a good refreshing ice cream in this season?

Since I got myself an ice cream machine a couple of years ago (one of the best investments ever!), I started churning my ice cream with pretty good results… only recently did I start experimenting with sorbets!

My latest creation was a delicious strawberry sorbet, based on a recipe by chef George Bumbaris and chef Sarah Stegner from the Ritz-Carlton Hotel in Chicago. The great thing about sorbets is that they are extremely easy to make and fat-free: a sorbet is different from regular ice cream because it usually made just of fruits, sugar and water. That’s it!

Of course, you do need an ice cream machine and the skill to make a sugar syrup (boiling water and sugar together, uhm… you can make it! Trust me!) 🙂

So enjoy this step-by-step recipe of my strawberry sorbet… and let the summer begin!

Strawberry sorbet

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By author

George Bumbaris and Sarah Stegner

Ingredients

5g	Pectin (optional)
480g	Strawberries
15g	Fresh lemon juice

Sugar syrup

120g	Water
120g	Granulated sugar

Sorbet

120g	Granulated sugar

Directions

Prepare a sugar syrup by boiling for one minute the water with an equal quantity of sugar. Let cool down.

Add the remaining sugar and pectin to the room-temperature syrup and bring again to a boil. This is to ensure all the sugar is dissolved by the time the syrup reaches a boil. Let cool down.

Remove the stems and mix all the strawberries into a puree

Strain the puree into a clean container in order to eliminate the seeds

Stir the room-temperature syrup and lemon juice into the strawberry puree. Refrigerate the mixture for 24 hours.

Place the cold mixture into an ice-cream machine and churn according to the manufacturer's instructions (usually for around 20 minutes)

Store in the freezer immediately for at least 3 hours before serving

Note

Optional: if you're using a saccharometer (Baumé hydrometer), you can ensure that the final mixture before churning has a density of 17°-18° Baumé for optimal results and texture