Strawberry Sorbet
Servings:
4 - 6
Prep. Time:
5 minutes + 4 hours chill time
Cook Time:
14 - 16 minutes
Ingredients:
- 1kg fresh strawberries, hulled & halved
- 200g granulated sugar
- 2 tsp. lemon juice
- ¼ tsp. fine sea salt
Directions:
- Add the strawberries, sugar, lemon juice and sea salt to a large blender or food processor. Process until smooth.
- Pass through a sieve, to remove all the pips. You should have approximately 800ml of strawberry puree.
- Cover and chill for a minimum of four hours or overnight.
- When ready to make your sorbet, stir the chilled sorbet base. Add the frozen freezer bowl to the ice cream maker, turn on and pour in the chilled ingredients.
- Churn the ice cream base for 14-16 minutes. The sorbet is ready when it dispenses as a continuous thick ribbon.
- Serve into cones or bowls, adding toppings whilst dispensing the sorbet.
