Wild by Tart’s strawberry sorbet
Devised by Wild by Tart's Lucy Carr-Ellison and Jemima Jones, this deceptively simple strawberry sorbet is packed full of flavour and best made during the summer when British strawberries are in season. Serve on its own or
Ingredients
225g water200g sugar75g light corn syrup455g fresh strawberries (over ripe strawberries are best)60ml freshly squeezed lemon or lime juiceChampagne, to serve, optional
Method
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring.
- Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.
- Place the strawberries and citrus juice in a food processor, and purée until completely smooth.
- Press the purée through a fine-mesh strainer, to remove the seeds.
- Combine the seedless purée with corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold.
- Make the sorbet according to the manufacturer’s directions for your ice cream maker. The finished sorbet will be fairly soft so put in the freezer for a couple of hours to firm up, if desired
- Serve with champagne for the ultimate treat.
