Recipe :
1- Process the strawberries with the fructose/sugar and sieve to remove the pips.
2- Soak the gelatine in a bowl of cold water, wring out and then put in a saucepan with the lemonjuice.
3- Dissolve over a low heat and add to the strawberrypuree.
4- Share between 6 glasses and chill for at least 2 hours.
5- Before serving, spoon sorbet on top and garnish with wild strawberries and mint leaves.
Phil Vickery’s ultimate Christmas Fudge recipe This month Phil shows us how to make Christmas Fudge. Wrap it up in a posh box and you have the perfect homemade Christmas gift for friends and relatives...