Strawberry Sorbet

Name: Strawberry Sorbet
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 400 g (2¾ cups) strawberries, hulled (fresh or frozen); 85 g (¼ cup + 3 tbsp) caster or granulated sugar; 20 ml (1½ tbsp) fresh lemon juice

Pure, bright strawberry flavor in a smooth, scoopable sorbet. Ripe berries, sugar and a squeeze of lemon.

Hands-on: 10 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Vegan

Ingredients

3 ingredients

Measure in

TubPint size

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454 of 473 ml680 of 709 ml

In the tubpintScale reads

400 g (2¾ cups)650 ml (400 g)2¾ cups (400 g)600 g (4 cups)970 ml (600 g)4 cups (600 g)strawberries, hulled (fresh or frozen)strawberries, hulled (fresh or frozen)strawberries, hulled (fresh or frozen)
85 g (¼ cup + 3 tbsp)100 ml (85 g)¼ cup + 3 tbsp (85 g)130 g (⅔ cup)150 ml (130 g)⅔ cup (130 g)caster or granulated sugarcaster or granulated sugargranulated sugar
20 ml (1½ tbsp)1½ tbsp (20 ml)1½ tbsp (20 ml)30 ml (2 tbsp)2 tbsp (30 ml)2 tbsp (30 ml)fresh lemon juicefresh lemon juicefresh lemon juice

TubsPints

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Steps

If the strawberries are frozen, thaw them first, about 1 hour at room temperature.
Blend 400 g strawberries650 ml strawberries2¾ cups strawberries600 g strawberries970 ml strawberries4 cups strawberries, 85 g caster or granulated sugar100 ml caster or granulated sugar¼ cup + 3 tbsp granulated sugar130 g caster or granulated sugar150 ml caster or granulated sugar⅔ cup granulated sugar and 20 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice30 ml fresh lemon juice2 tbsp fresh lemon juice2 tbsp fresh lemon juice for about 1 minute, until smooth and the sugar has dissolved.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve with sliced fresh strawberries and a mint leaf.

Tips

Use the reddest, ripest berries you can find. Pale berries give a pale, sour sorbet.
For a seed-free sorbet, press the purée through a fine sieve before freezing.
Blend in a few basil leaves or 1 tsp balsamic vinegar for a grown-up twist.

Texture not right? Find the fix in Texture help.

Why it works

Strawberries are mostly water with little sugar, so added sugar brings the mix to about 21%. Sugar lowers the freezing point, so the tubpint spins smooth instead of icy.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

115kcal

1 gProtein

0 gFat

29 gCarbs

26 gSugar

Whole tubpint: 461 kcal, 3 g protein692 kcal, 5 g protein (709 ml24 oz). No common allergens in the ingredients.

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