Strawberry Sorbet - the "fruit puree/sugar" way
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?
- 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 lemon or lime juice
Hull the strawberries and purée in a blender or food processor until smooth.
Add the sugar and blend well until wholly dispersed.
Add lemon/lime juice and salt, blend and (possibly) adjust to taste.
Put the base in the refrigerator and for about 2-3 hours until cold.
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.