Strawberry Sorbet
Basically a 2 ingredient dessert as you'll only use fresh strawberries & sugar syrup infused with vanilla.
Strawberries, are high in vitamins and nutrients making them the perfect "nature's snack" to nibble on. For this recipe you'll need:
2 x Punnets of Strawberries - washed & hulled by hand (roughly 500g)
1 x Quantity of Vanilla Sugar Syrup - (1 Cup White Sugar, 2 Cup's Water & 1 Vanilla bean - split lengthways and seeds scraped out)
To make the vanilla infused sugar syrup all you have to do is place the vanilla bean and scraped seeds in a thick based saucepan, with the sugar and the water. bring the syrup to gentle boil stirring till the sugar has dissolved completely. Remove the syrup from the heat and let it cool completely. Strain off the vanilla bean and store in the refrigerator till needed.
TIP: Wash off the vanilla husk under a tap of running water. Leave it to dry off and place it in your sugar pot, giving you vanilla sugar.
Place the washed & hulled strawberries in a blender of food processor and puree till smooth.
Once pureed, strain the strawberry puree through a fine sieve or chinois - this is to keep all the strawberry seeds out. I like a silky smooth sorbet. This is optional - if you like the seeds then don't strain the puree.
In a large jug mix together the puree and the cooled sugar syrup. Whisk it well to combine before pouring the mixture into your ice cream machine. and churn according to manufacturers instructions.
Once the sorbet has set and is thick and lush, spoon the mixture into a freezer proof container and freeze till set completely. This will take up to 4 hours but best will be overnight. Take the sorbet out of the freezer minutes before serving.
Now sit back and enjoy the fruits of your labour.
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