Strawberry sherbet

Strawberry sherbet

By
From
Encyclopedia of Food and Cookery
Serves
6-8
Makes
1 litre

Ingredients

Quantity Ingredient
1kg strawberries, hulled
1 orange, juiced
1 lemon, juiced
385g sugar
125ml water

Method

  1. Blend or purée fruit and push through a sieve. Add fruit juices. Combine sugar and water in a small saucepan, bring slowly to the boil to dissolve sugar and boil for 2–3 minutes. Combine fruit pulp and sugar syrup.
  2. Pour into container of a sorbetière or metal ice cream trays. Cover and place in freezer, allowing the mixture to semi-freeze on the coldest setting of the freezer.
  3. Transfer the mixture to a mixing bowl, whisk it thoroughly with a rotary or electric mixer, replace it in the trays, cover with foil and freeze again for 1–4 hours until frozen hard. Store in freezing compartment at normal setting.
  4. If hard, allow to soften in the refrigerator for 30–60 minutes before serving.

Variations

  • Melon sherbet: prepare as for strawberry sherbet using 1 ripe, well-flavoured melon weighing about 1 kg, or 2 smaller melons instead of strawberries. Halve melon, scoop out seeds and remove flesh. Purée as for strawberries. You should have about 500 g purée.

    Apricot or peach sherbet: prepare as for strawberry sherbet using 1 kg ripe apricots or peaches instead of strawberries. Drop fruit into boiling water for 5 minutes, then chill and peel fruit. Halve and remove stones, then purée flesh as for strawberries. You should have about 500 g purée.
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