Published on August 28th, 2011 | by Gareth0
Vanilla and strawberry sorbet
I‘m loving how plump and sweet strawberries are right now. The waft of intense ripe strawberry that you
are treated to when you pick up a punnet is mouth watering. It instantly triggers thoughts of warm weather, delicious desserts and Pimms.
This and the fact that I now have an ice cream machine is a culinary marriage blessed by the food gods. Sorbets are a fantastic way of using delicate flavours, strawberry and vanilla being two old favourites of mine. The original recipe (by Alex Barker) calls for the juice and zest of a whole orange but I wanted the strawberry to be the hero, so reduced it by half.
- 500g strawberries
- 225gm sugar (caster sugar is ideal but normal granulated or
raw sugar is fine)
- 250ml water
- 1 vanilla pod
- 2 tsp lemon juice
- Juice of half an orange
- Heat the water in a pan and add the sugar. Bring to the boil, reduce heat and simmer for 5 minutes.
- Remove the sugar syrup from the heat.
- Add the vanilla pod (I cut a slit lengthways in the pod to release the vanilla seeds). Allow this to infuse for 20 minutes.
- Wash and hull the strawberries, then puree in a blender.
- Pour the puree through a sieve to remove most of the
- Once the sugar syrup has cooled combine it with the orange juice, lemon juice and strawberry puree.
- If you have an ice cream maker follow the manufacturers instructions from here.
- If not pour it into a sealed freezer proof container and chuck it in the freezer. Remove every 2 hours to thoroughly blend it with an electric whisk or even a fork. Churning is a vital part of the process to ensure smooth sorbet or ice cream. Repeat this several times until you have a firm sorbet.
- Scoop and serve with fresh strawberries.
I think my next icy dessert will have to be white chocolate and strawberry ice cream. I am also experimenting with a Pimms sorbet (complete with cucumber, mint and strawberry).
Ice cream or sorbet?….and whats your favourite flavour?