Does anything more perfectly say springtime than strawberry sorbet? Strawberries are abundant at the moment and so cheap that we are buying 4 or 5 punnets at a time with the intention of just freezing them. They are perfect to add to smoothies but my kids love just eating them straight from the freezer.
If you have a few extra punnets lying around then why not make sorbet?
This strawberry sorbet was our dessert on Father's Day a few weeks ago and it was so refreshing after our delicious BBQ dinner.
A lot of sorbet recipes include an egg white as this helps stop the sorbet from becoming icy like a granita. I am still a bit iffy about raw eggs (a leftover hang-up from pregnancy I think!) so I decided that adding a tablespoon of rice malt syrup might do the same job, preventing the sorbet from freezing rock hard. It worked pretty well!
This recipe is my own take on the sorbet recipe in the Everyday Cookbook which comes with the Thermomix. The possibilities for sorbet flavours are endless and I am already thinking of mango, pineapple and melon sorbet for summer.
Strawberry Sorbet
600g frozen strawberries
300g ice cubes
100g dextrose
juice and zest of 1 orange
1 tbs rice malt syrup
Put the dextrose into the Thermomix and mill for 10 seconds on speed 9.
Add strawberries, rice malt syrup and orange juice/zest into the bowl. Slowly turn the speed dial to speed 10 and blend for up to 30 seconds until everything is smooth.
Add the ice and blitz for 30 seconds, slowly increasing the speed to 10. Use the spatula to assist in incorporating the ice until it is completely smooth. Scrape down the sides as needed.
Freeze for about 20 minutes to get that perfect sorbet consistency. If freezing for longer you will need to let the sorbet rest on the bench for at least 10 minutes so it is scoopable.
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