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There is nothing more refreshing than to clean your palate after a meal than a fruity sorbet. Sorbet can be made out of any fruit; its always best to use seasonal fruits as you need a decent amount and fruit is always cheaper and more intense in its flavours when in season.
This recipe is from the Rogers and Gray Italian Country Cookbook, with a couple of ingredient additions of my own.
The plated strawberry sorbet shows the sorbet on a yellow yuzu tuille, with blueberry coulis, dark chocolate tartufi and dark-chocolate sheet.
Ingredients (8–10 servings):
- 1 kg of strawberries, washed and hulled
- 2 lemons
- 4 cups of white sugar
- Juice of 2 lemons
- 10 ml of real vanilla essence
- 30 ml of white rum (optional)
Method:
This one’s super simple: cut the lemons into chunks (skin and all, removing pips) and place with the strawberries in a food processor with the sugar. Add vanilla essence, the juice of one lemon and the rum. Pulse until well mixed, but not too smooth, as fruity chunks in sorbet are always nice. Taste. If you feel it needs more lemon, add a little juice from the 2nd lemon.
If you have an ice-cream machine, freeze using that. If not, pour into a freezer-proof container and freeze for at least 8–12 hours before enjoying.
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