Sorbet is incredibly easy to prepare, but still requires some patience. It will have to be stirred every hour, and it will freeze all night.
It is necessary
- - 300 g strawberries
- - 1 lemon
- - 75 g sugar
- - 2 stalks of mint
Instructions
Step 1
The strawberries are washed, peeled of green sepal pedicels and cut into approximately 3mm slices. Leave a couple of berries for decoration.
Step 2
Sliced strawberries are laid out in a saucepan or bowl and covered with sugar. Add lemon juice and 25 ml of water there. In order for the strawberries to start juice and sugar, leave them for at least fifteen minutes.
Step 3
Within three to four minutes, the strawberries break through in a blender until a smooth puree is obtained. For full uniformity, mashed strawberries can be passed through a sieve. But this is completely optional. Some people prefer unfiltered sorbitol.
Step 4
Strawberry puree is poured into a spacious container so that you can spread a thin layer over the entire bottom. The container is put into the freezer for about an hour. After freezing, sorbitol is removed from the freezer, mixed with a fork to break the ice and saturate the sorbitol with air. The fork can be replaced with a rigid whisk. Sorbitol is put back in the freezer. The sorbitol mixing process is repeated three times with an hourly interval. The sorbitol is then left in the freezer overnight.
Step 5
Before serving, you need to form sorbet balls with a tablespoon, put them in bowls or on plates, garnish with strawberries, divided into several slices, and finely chopped fresh mint.
