VideoNEW
Podcasts
Blogs
Watch Video
Special Consideration
Food Category
Key Ingredient
Cuisine Category
Strawberry sorbet with vanilla recipe
- Cuisine: Modern Australian
Make this tantalising sorbet when the fruits are at their best, meaning when you smell their sweet fragrance as soon as you enter the greengrocer's. The sorbet is best eaten freshly made, but keeps well for three to four days, well-covered, in the freezer.
Ingredients
500 g very sweet strawberries (or raspberries)2 oranges, juiced
1 lemon, juiced
1 1/2 cups caster sugar
1/2 vanilla bean
Preparation
Wash and hull the strawberries. If using raspberries, do not wash them. In a food processor, blend the berries with the orange and lemon juice, and the sugar to a purée. If making a raspberry sorbet, strain the purée to eliminate the seeds.
Split the vanilla bean in half lengthwise and scrape out the tiny seeds inside. Mix the seeds into the fruit purée. Pour the preparation into an ice-cream maker and churn until firm. Transfer sorbet to a pre-chilled mould, cover with plastic wrap and a lid and store in the freezer.
Makes about 1 litre
Note
If you don't have an ice-cream maker, place the fruit purée in a stainless steel bowl and place in the freezer. Allow it to set a little (this may take about 45 minutes), then whisk it for about 10 seconds. Return it to the freezer to set a little more, then whisk again to give it extra lightness and to stop large ice crystals forming.
If you enjoyed this Strawberry sorbet with vanilla recipe then browse more Modern Australian recipes, dessert recipes, summer christmas feast recipes, child-friendly recipes, fruit recipes, valentine's day recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Inn Mahogany Creek | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Marinating rabbit
Rabbit, a Maltese favourite, benefits from being marinated before cooking. Marinate the rabbit in a mixture of wine, bay leaf and salt and pepper; cover and leave in the fridge overnight. This will ensure a moist and flavourful rabbit dish, whatever the end preparation.
Glossary
Rennet
An extract from the stomach of cows or sheep, used to curdle milk for cheese making. A vegetarian alternative to rennet is now used in making vegetarian cheese.
