Strawberry sorbet prepared with 50% of strawberry puree.
Strawberries are one among the most loved fruits, especially by children, thanks to their sweet and delicious taste. But these fruits are not only good but also have interesting therapeutic properties.
The strawberry plant, whose scientific name is Fragaria vesca, belongs to the large Rosaceae family. It has very ancient origins. Its name derives from a Latin term that refers to its fragrance.
A rare property of strawberries is to have, unlike other fruits, the seeds located on the outer and non-internal surface.
Contrary to popular belief, strawberries are not real fruits. In reality they are nothing but a part (receptacle) of the inflorescence.
According to popular tradition, in the past, strawberry was considered to possess magical properties. It was believed to be useful in order to avoid snake bites.
The natural ripening period for strawberries is between April and June
- Name: The recipe of Strawberry sorbet
Choose the sweetest and ripest strawberries and prepare, with only 4 ingredients, a sorbet that will amaze your guests for its delicacy. Moreover, without milk or eggs, it is lighter and suitable for intolerant people. Fresh fruit, sugar, water and lemon and you're done!
- 500 g of fresh, ripe and sweet strawberries
- 250 g of water
- 180 g of caster sugar
- The juice of half a lemon
Choose a metal container that can go into the freezer (plastic or glass not recommended) and put it to refrigerate into the freezer.
Wash and cut strawberries. Then weigh them until you get to the desired amount and sprinkle them with lemon juice.
Transfer them to a mixer and mix for a few seconds without adding any other liquid.
Separately, dissolve the sugar in the indicated amount of water, placing it on the stove for a few minutes. Then allow the obtained syrup to cool.
Pass the strawberry smoothie with a fine mesh strainer, to remove any seeds.
Combine the strawberry shake and the sugar syrup, pouring everything into the previously refrigerated metal container.
Place it in the freezer for at least three to four hours, turning the mixture from time to time. The sorbet will begin to crystallize after about 20 minutes. Using a spatula, gently mix the mixture as it crystallizes.
Keep in the freezer until reaching the desired consistency and a certain spatulability.
Store in the freezer for a few days. Before consuming, if not done, keep it at room temperature.
Good home-made strawberry sorbet without ice-cream maker: easy, healthy, nutritious, plus we know what we get.