Strawberry Sherbet with Light Syrup [ice cream maker or by hand]
This sherbet will emerge from other fresh fruit sherbet with its pinkish color.|
If desired, for a little crunchy texture, do not remove strawberry seeds.
This sherbet will keep for up to 1 week, frozen into a covered container; soften sherbet at room temperature for 15 minutes before serving.
If you do not own an electric ice cream machine, freeze sherbet into a bowl whipping it vigorously every 30 minutes to soften thus preventing sherbet from becoming too icy.
Sherbet should take 2 to 3 hours to freeze.
Light syrup, that must be really cold before using, will keep for 1 week refrigerated.
4 cups [1 L]|
2 cups [500 mL] light syrup
- 2 3/4 cups [690 mL] pureed hulled fresh strawberries [approximately 4 cups / 1 L strawberries]
- 2 tablespoons [30 mL] freshly squeeezed lemon juice
- 2/3 cup [160 mL] cold light syrup
- 2 cups [500 mL] water
- 2 cups [400 g] sugar
- For the light syrup, mix then bring together water and sugar to a boil stirring until sugar is completely melted.
- Remove from heat and leave to cool to room temperature; pour into a well sealed jar and refrigerate.
- Mix together strawberry puree, fresh lemon juice and light syrup into a food processor using a metal blade or a blender.
- If desired, strain mixture to remove the seeds.
- Pour mixture into ice cream maker cylinder.
- Proceed following manufacturer's instructions until just firm, for approximately 15 to 20 minutes.
- Serve sherbet immediately or transfer sherbet in the freezer, into a covered container.