60kcal / 100g
This is a great little recipe, perfect for summer! I like adding a few blueberries to it when eating (about 1.36kcal per berry)
INGREDIENTS:
1/2 Cup (170g) White Sugar
1/2 Cup (170g) Water
2lb (907g) Strawberries (Hulled)
2 tsp Vanilla Extract
1 tbsp Lemon Juice
(OPTIONAL) Blueberries, to serve
(OPTIONAL) Blueberries, to serve
METHOD
1. Puree strawberries in a food processor until smooth.
2. Combine water, lemon juice, vanilla and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.
3. Stir the syrup into the fruit puree.
4. Chill the mixture in the refrigerator until cold, about 4 hours.
5. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.
6. Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.
2. Combine water, lemon juice, vanilla and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.
3. Stir the syrup into the fruit puree.
4. Chill the mixture in the refrigerator until cold, about 4 hours.
5. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.
6. Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.
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