Oh, homemade ice creams and sorbets. I love them. This recipe is well loved and well used, at least once or twice every year. I’ve added liquorice powder as I love the two flavours together, you can leave it out. But it’s just not the same?
STRAWBERRY SORBET WITH LIQUORICE
500 G STRAWBERRIES
250 G SUGAR
JUICE OF ½ ORANGE
2-3 TSP. SALTY LIQUORICE POWDER
Roughly chop the strawberries and add them to a pot along with the sugar.
Let them simmer on a low heat for 20 min. Stir once in a while until the berries are soft, almost mushed.
Blitz the compote and sift it, so that seeds and unblitzed fruit pulp are removed.
Put the mixture in the fridge to cool completely.
Once cooled, churn the mixture in a ice cream machine for 20-30 minutes.
Add the liquorice powder and let the machine do another few churns, to mix the two well together. Place the finished sorbet in the freezer for a few hours to really let it set….or eat it immediately.
You could shape the sorbet in silicone moulds, covered with cling film, before freezing it. Then you’ll get sorbet in pretty shapes and sizes. I used an 8 cm hemisphere mould.
Serve with fresh strawberries, mini meringues and salty liquorice syrup.
P.S. Frozen strawberries can be used as well. Either let them thaw along with the sugar overnight or just let them thaw while simmering. They’ll need some extra time cooking then.