Manual Sage BCI600UK - the Smart Scoop (page 25 of 38) (English)

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PAge heAder.....

HESTON’S SORBET RECIPE

Serves 6–8

Just three ingredients – what could be

simpler? The strawberries need to be

as ripe and sweet as possible, so this is

a recipe to be enjoyed in the summer,

when the strawberry season is at its peak.

INGREDIENTS

400g Fructose (fruit sugar)

2kg Strawberries, hulled

10g Vodka

METHOD

1. Place 400g cold tap water and the

fructose in a saucepan over a medium

to high heat and bring to the boil.

2. Once boiling, remove the pan from

the heat and place the pan in a bowl or

basin of iced water. Allow the syrup to

cool completely.

3. In the meantime, place the strawberries

in a bowl and, using a hand blender, blitz

them to a smooth purée. Pass the purée

through a ﬁne sieve to eliminate the

seeds and then mix with the cold syrup

and the vodka.

4. Turn the ice-cream machine on

at least 20 minutes before using (it is

vital to get the mixing bowl really cold

before churning).

5. Pour the purée into the ice-cream

machine with the paddle turning. After

approximately 20 minutes, the machine

will start labouring as the sorbet gets

thicker. When the machine can no

longer turn the paddle, remove the

mixing bowl.

6. Using a hand blender, blitz the sorbet

for 10 seconds, then replace the mixing

bowl in the machine and churn for a

further 10 minutes.

7. Decant the sorbet into a sealable

container and place in the freezer for at

least 1 hour before serving.

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