Strawberry Sorbet - the "fruit puree/sugar" way
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Following the "magic 4:1 ratio" prescribed by Max Falkowitz, we forego the usual sugar syrup and make our strawberry sorbet solely on fruit puree and some added sugar. Could it be easier? Or tastier?
Ingredients
  • about 950 ml (4 cups) strawberry purée [requires about the same amount of whole strawberries in gram!)
  • about 240 ml (1 cup) sugar (optionally, replace 100 ml/ 2/5 cup of the caster sugar with xylitol or inverted sugar)
  • pinch of salt
  • about 2 teaspoons of lemon or lime juice
Instructions
  1. Hull the strawberries and purée in a blender or food processor until smooth.
  2. Add the sugar and blend well until wholly dispersed.
  3. Add lemon/lime juice and salt, blend and (possibly) adjust to taste.
  4. Put the base in the refrigerator and for about 2-3 hours until cold.
  5. Churn the sorbet in your ice cream maker, and - should you like a firmer sorbet - put the sorbet in your freezer to firm up for a couple of hours or so before serving.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2019/04/strawberry-sorbet-the-fruit-puree-sugar-way/