6 portions (75ml each).
Childhood taste. When everything was much simpler. Crumpled strawberry mixed up with sugar and then was frozen in grandmother’s glasses in the refrigerator. Now preparation of strawberry sorbet – the whole art!
- 500 g strawberries;
- 100 g. sugar;
- pinch of vanilla sugar;
- 50 ml of water;
- 2 tsps of lemon juice;
- 5 mint branches;
Syrup: mix sugar with water in a small pan or a ladle .
Put mix on slow fire. Bring to boiling stirring slowly. All sugar has to be dissolved.
Remove syrup from fire and add mint. Allow to infuse 15 minutes.
Filter syrup and wring out mint. Add lemon juice. Mix.
Strawberry puree: wash and dry strawberry. Puree in the blender until smooth.
Pour strawberry puree in the mint syrup. Beat well once again.
Divide sorbet on the molds. Put in the freezer approximately for 4 hours.
If a sorbet form is big, then needs to shake up 3-4 times each 1.5 hours.