Spiced strawberry sorbet
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Prepare this delicious spiced strawberry sorbet from Paul Ainsworth, over the summer months - it will make a delicious recipe for Wimbledon or to serve at the end of a barbecue. For an extra touch, try adding cream soda (120ml) to the ice cream maker before churning to make a delightful strawberry and cream sorbet.
First published in 2015
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Ingredients
Metric
Imperial
Strawberry sorbet
- 800g of strawberries, washed and hulled
- 1/2 lemon, zest and juice
- 1 star anise
- 2 sprigs of fresh thyme
- 200g of caster sugar
- 200ml of water
- 1 pinch of salt
SAVE RECIPE
Equipment
- Food processor or blender
- Ice cream maker
Method
1
First, make a basic stock syrup with the sugar and water for the base of the sorbet
- 200g of caster sugar
- 200ml of water
2
Place the strawberries in a large bowl along with the salt, lemon zest, star anise and thyme
- 800g of strawberries, washed and hulled
- 1/2 lemon, zest and juice
- 1 star anise
- 2 sprigs of fresh thyme
- 1 pinch of salt
3
Suspend the bowl over a pan of gently simmering water until the strawberries have broken down. This will naturally release all the juices and moisture from the fruit
4
Discard the star anise and thyme sprigs and pour the entire contents into a food processor. Add the stock syrup and lemon juice and blitz until smooth
5
Taste the mixture, ensuring that it has a nice balance of sweetness and acidity. Then, churn the strawberry purée in an ice cream maker until the sorbet is smooth. Store in the freezer until ready to serve
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