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Simple strawberry sorbet
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Summer flavors frozen into a sweet treat by Dani Venn.
Ingredients:
- 500g fresh strawberries, hulled
- 100g caster sugar
- 50g powdered glucose (or substitute with 1/2 egg, white separated) (see Notes)
Instructions:
- Combine fresh strawberries, granulated sugar, powdered glucose, and egg white in a blender or small food processor until a smooth and velvety puree is formed. (Refer to Notes for additional information.)
- For a silky sorbet, strain the mixture.
- For rich and creamy ice cream, churn the mixture in an ice cream machine for 20 minutes, then transfer it to a flat container to freeze until firm. If you don't have an ice cream machine, pour the mixture into a small baking tray and freeze until firm. Blend the frozen mixture in a food processor or blender for a smooth texture.
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