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A recipe by soFeminine.co.uk
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Ingredients :
Time to make ice cream: 30 min - 3 hours depending on what maker you use
600g strawberries with a strong flavour
350g castor sugar
½ lemon
8 leaves fresh mint
Recipe :
Put the sugar in a pan and add 450ml water.
Heat over a high heat until the sugar dissolves and boil until syrupy (5-7 minutes). Leave to cool.
Wash, dry, de-stalk and blend the strawberries with the syrup, lemon juice and chopped mint, keeping a few leaves aside for the garnish.
Place in a sorbet maker and leave to turn for 30 minutes - 3 hours, according to the instructions that come with your maker.
Place in a large watertight container and freeze.
Take out of the freezer and refrigerate an hour before serving, cutting the sorbet into 8 cubes using a knife dipped in warm water.
Place 1 cube on each plate and decorate with pieces of strawberry and mint.
Advice :
A mixture of strawberry sorbet and rhubarb purée makes a scrummy filling for hot pancakes!
My comments :
Add this recipe to your recipe book to add your own comment!
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