Strawberry Sorbet with Milk Chocolate
Summer is upon us here in Denmark, which means that it’s Ice Cream time in my little kitchen. With a few ingredients you can make a delicious sorbet for the hot days of lazing about.
STRAWBERRY SORBET WITH MILK CHOCOLATE
500 g Strawberries
250 g Sugar
50 g Roughly chopped chocolzate, preferably a 47% dark milk chocolate
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 chopped chocolate and let the machine do another few churns, to mix the chocolate and sorbet 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 something crunchy, like a handful of biscuits.
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.