Strawberry Sorbet

By mirandavoegeli

Ingredients

• 1 kg/2lbs Gariguette or Mara des Bois strawberries*
• 100 gr/3oz sugar
• Juice of 1 lemon
• An ice cream machine

Details

Adapted from fxcuisine.com

Preparation

Step 1

Gently wash your strawberries and cut off any dark or rotten flesh that you would not eat. With love and care, stem the strawberries one by one. Discard the stems or keep them to prove to your guests that the sorbet was made from real strawberries. They will tend to think it is a Haribo concoction, so intense is the flavor. Pass the strawberries through a food mill... until you run out of strawberries... and you get strawberry purée. Add the sugar and lemon juice and mix so that the sugar dissolves in the purée. Churn in the ice-cream machine until frozen. Mr Rochat recommends an exit temperature of -5°C. It is best to do this the same day you will serve the sorbet, because if you freeze it for a few days microscopic drops of water will form ice crystals that will turn the sorbet flaky and hard at the same time.