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.
Ingredients500 g very sweet strawberries (or raspberries)
2 oranges, juiced
1 lemon, juiced
1 1/2 cups caster sugar
1/2 vanilla bean
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
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.
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