Go Back
Anders@icecreamnation.org

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?
Print Recipe Pin Recipe
Ingredients Method

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 lemon or lime juice

Method
 

  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.