Strawberry sorbet

Name: Strawberry sorbet - Tiberia E.
Ingredients: 750 g strawberries; washed and hulled 150 g sugar 75 ml water a pinch of salt juice of one lemon

Dessert - Strawberry sorbet by Tiberia E. - Recipia

Strawberry Sorbet When I have a lot of ripe strawberries and want a cold dessert without complicated preparation, I make this sorbet. The mixture comes together quickly: first, a simple syrup is boiled from water, sugar, and salt, then the strawberries are pureed with lemon juice. After straining the mixture, it’s time to freeze it. Stirring every 30 minutes requires a bit of attention, but it helps keep the sorbet smooth. It’s a perfect dessert for warm days and should be served after at least 4 hours in the freezer. Quick Info Total time: minimum 4 hours and 5 minutes, not including the time to prepare and cool the syrup Preparation time: not specified in the original recipe Cooking time: 5 minutes for boiling the syrup Servings: unspecified Difficulty: easy Recipe type: cold dessert, fruit sorbet Ingredients 750 g strawberries, washed and hulled 150 g sugar 75 ml water A pinch of salt Juice of one lemon Preparation method 1. Prepare the sugar syrup Place the water, sugar, and salt in a small saucepan. Stir and let the mixture boil for 5 minutes. After boiling, remove the syrup from the heat and let it cool. It’s important not to add it hot over the fruit. 2. Puree the strawberries Put the hulled strawberries in a blender and add the lemon juice. Blend until you achieve a smooth mixture. If not using a blender, the strawberries can be mashed by other means until they form a paste. 3. Combine the fruit with the syrup Pour the cooled syrup over the pureed strawberries and mix well. The mixture should be uniform so that the sugar and lemon juice are evenly distributed. 4. Strain the mixture Pass the mixture through a sieve. This step makes the sorbet smoother and removes larger particles from the fruit. Don’t skip straining if you want a pleasant texture. 5. Freeze the sorbet Place the strained mixture in a large container and put it in the freezer. Every 30 minutes, take the container out and stir the mixture well. Repeat this step to prevent large ice crystals from forming. The sorbet is served after it has been in the freezer for at least 4 hours. Why I make this recipe often I love this recipe because it uses few ingredients and doesn’t require a complicated base. The strawberries remain the main ingredient, while the sugar and lemon balance the flavor. Plus, the sorbet can be made in advance and kept in the freezer until serving. Periodic stirring is the only step that needs to be monitored during freezing. Otherwise, the preparation is simple and doesn’t require special techniques. Tips Use washed and hulled strawberries before pureeing. Weigh the 750 grams after cleaning, as this is the amount specified in the recipe. Let the syrup cool before combining it with the fruit. Adding it while hot is unnecessary and can warm up the strawberry mixture. Strain the mixture before freezing. The sorbet will have a finer consistency than if you put the puree with syrup directly into the freezer. Stick to the 30-minute stirring interval. This helps prevent ice crystals, especially since the sorbet freezes in a regular container. Before serving, keep in mind that the sorbet must have been in the freezer for at least 4 hours. The recipe does not allow for extra softening time, so serve it after the indicated freezing period. Substitutions The original recipe does not include substitutions for ingredients. To maintain the flavor and proportions, use strawberries, sugar, water, salt, and lemon juice in the specified amounts. It is not recommended to omit the lemon juice if you want to keep the flavor balance of the original recipe. Additionally, the pinch of salt is part of the mixture, even though it is used in a small amount. Variations The basic recipe is a simple strawberry sorbet and does not include other fruits or flavors. If you want to stay as close to the original version as possible, keep the mixture exactly as it is: pureed strawberries, lemon juice, and sugar syrup with water and salt. Do not change the proportions without considering that sugar contributes to both the flavor and texture of the sorbet after freezing. The amount in the recipe is 150 g for 750 g of strawberries. Serving ideas The sorbet is served cold, after having been in the freezer for at least 4 hours. It can be portioned into cups or other suitable dessert containers without the need for additional preparation. It is perfect as a dessert after a summer meal or as a cold snack on hot days. The recipe does not include toppings, sauces, or other additions, so it can be served plain. Frequently Asked Questions 1. How long should the syrup boil? The water, sugar, and salt are boiled for 5 minutes. After that, the syrup should be allowed to cool before being added over the strawberries. 2. Is straining the mixture necessary? Yes, straining is included in the recipe and helps achieve a smoother sorbet. After the strawberries are pureed with lemon juice and mixed with the syrup, the mixture is passed through a sieve. 3. Why should the sorbet be stirred every 30 minutes? Periodic stirring helps prevent the formation of ice crystals. The sorbet is stirred every 30 minutes while it is in the freezer. 4. When can it be served? The sorbet is served after it has been in the freezer for at least 4 hours. 5. Can I use unhulled strawberries? No. The strawberries must be washed and hulled before use. The indicated amount is 750 g of prepared strawberries for the recipe. Nutritional values The values are approximate and calculated for the entire amount of sorbet, using strawberries, sugar, water, lemon juice, and a pinch of salt. For the entire preparation: Calories: approximately 840 kcal Protein: approximately 6-7 g Fat: approximately 2 g Carbohydrates: approximately 214-216 g Fiber: approximately 15 g The original recipe does not specify the number of servings, so exact values per serving cannot be established. As an estimate, with approximately 975 g of mixture before freezing, 100 g of sorbet would have around 85-90 kcal, approximately 22 g of carbohydrates, under 1 g of protein, and very little fat. Values may vary depending on the sweetness and size of the strawberries, as well as the amount of juice obtained from the lemon. Storage and reheating The sorbet is stored in the freezer, in a large container, after being stirred every 30 minutes during freezing. The recipe indicates a minimum time of 4 hours before serving. It is not reheated. It is a frozen dessert and is served cold. The recipe does not specify a maximum storage duration, so it is preferable to consume it while it retains the desired texture and freshness.

Strawberry sorbet

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