Strawberry
Sherbet:
Preheat your oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
Wash and cut the
strawberries in half (or quarters if using large strawberries) and toss with the
corn syrup. Place on a the baking sheet and bake in the preheated oven, stirring
occasionally, until the strawberries are soft and the syrup is
thick, about 40 - 50 minutes. Remove from
oven, let cool, then place in your food processor or blender. Add the remaining
ingredients and process until
smooth. Transfer to a large bowl, cover, and
place in the refrigerator until chilled (several hours or overnight).
Transfer the
mixture to the chilled container of your ice cream machine and process according
to the manufacturer's instructions. Once made, you can serve it straight
away or transfer the sherbet to a chilled
container and place in the freezer for a couple of hours before serving. For
longer storage you may have to transfer the sherbet to the refrigerator for
about 20 -30 minutes before serving to soften.
Serves 4.
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Strawberry Sherbet:
1 pound (450 grams) fresh
strawberries, cut in half
2 tablespoons
(40 grams) light corn syrup, agave, golden syrup, or a mild flavored
honey
1/3 cup (65 grams) granulated white
sugar, or to taste
1 tablespoon
(15 grams) freshly squeezed
lemon or lime juice
1 tablespoon
(15 grams) Limoncello
(optional)
1/4 cup (60
grams) plain
yogurt, sour cream, or creme fraiche
3/4 cup (180
grams) heavy
whipping cream (cream with a 35 - 40% butterfat content)
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