Strawberry Sorbet

A fresh fruit sorbet

• CuisineWestern
• CategoryDessert
• CourseDessert

Ingredients

• 3x250gmsStrawberry punnets
• 1 ½ cupsSugar
• 1Vanilla pod
• 1Egg white
• 1 tbspStrawberry schnapps

Preparation

1. Clean and cut strawberries
2. Add ½ cup of sugar and mix
3. Store in the refrigerator for a few hours
4. Split the vanilla pod and place in a pan with 1 cup of water
5. Heat till boiling and then simmer
6. Add 1 cup of sugar and stir till sugar is dissolved
7. Cool the sugar solution
8. Process strawberries till smooth
9. Add sugar solution, egg white and schnapps and process
10. Chill for an hour
11. Remove, beat mixture and place in ice cream maker

There I was shopping at the local shopping centre when I saw a man hawking the latest specials outside the fruit and veg store. Tray of strawberries for 7 dollars, he hollered. It looked like a lot of strawberries for just 7 bucks. I grabbed one while thinking of things to do with them.

The tray had 15 strawberry punnets in them. Each punnet was 250 gms. That was nearly 4 kilos of strawberries for the price of two punnets!

As I went around the shopping centre, I saw many people lugging one of these strawberry trays. I wondered how much of it will get used. I wondered if the lot I was buying will get used. I had a few plans. May be strawberry ice cream. May be strawberry sorbet. May be both - there is enough to go around.

The Cub prefers sorbet to ice cream and that is what I started with. On his insistence, I also added some egg whites - a wise move. I tripled the recipe so I used 2.25 kgs of strawberries. My ice cream maker holds about a litre so I had to make it in three batches. I kept the mixture chilled between batches and made sure to beat it before putting it in the ice cream maker. It may be the repeated beating or the egg whites but the sorbet remained soft after freezing.