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Strawberry sorbet
Who doesn’t love to indulge in ice cream during the summer heat? But there is another type – more dietary, vitamin-rich, and beneficial. This is fruit and berry sorbet. Among them, strawberry sorbet stands out. The sweet and tender berry, strawberry, is available throughout the summer, and it is loved by both children and adults.
The base of such sorbet is strawberry puree, which is then sweetened with sugar or condensed milk. To help the fruit mixture hold its shape better, a little starch is added to the composition.
Preparation time: 10 minutes + 2-3 hours for freezing.
Caloric content: 49 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- fresh strawberries – 400 g;
- condensed milk – 85 g;
- corn starch – 20 g;
- purified water – 50 ml;
- lemon juice – 1 tbsp.
Preparation
- Prepare the ingredients for making strawberry sorbet. Since the berries are not heat-treated, they should be of good quality, sweet, and in no case have any spoiled areas. Lemon juice can be replaced with orange juice.
- Remove the stems from the strawberries and rinse them well under running water. Place in a colander and let them dry a little.
- In a small saucepan or sauté pan, pour in the water and add the lemon juice. Heat the liquid mixture over low heat until it begins to boil.
- Add all the starch at once.
- Continuously stirring and mashing the mixture for 3 minutes, bring it to a strong thickening over low heat. Then, remove from the heat and let cool.
- In the meantime, the strawberries have dried – now they can be blended into a puree until smooth.
- When the starch mixture is warm, add a couple of spoons of blended strawberries to equalize the temperature. Mash everything together with a spatula or spoon.
- Pour the condensed milk and starch mixture into the main part of the strawberry puree.
- To ensure the mixture is uniform, with no lumps left, and it has acquired a nice pale pink shade, blend it again with an immersion blender.
- Now, all that is left is to freeze the berry mixture. For this, transfer it to a container with a lid and place it in the freezer for a couple of hours.
- The strawberry sorbet is ready. Before serving the ice cream in dessert bowls, it is recommended to let it sit at room temperature for a bit – this will make it easier to scoop. The degree of freezing can be adjusted to your preference – sorbet can be consumed both in a semi-thawed state and in icy chunks. Strawberry ice cream, drizzled with condensed milk or jam on top, will be even more delicious and appetizing.
The berry sorbet retains all the beneficial properties, so eating it is not only tasty but also healthy.
