Arabian Nights in a Lincolnshire Summer Strawberry Sorbet by Amy Claridge
Method
To make the syrup, put the sugar and the water in a saucepan over a moderate heat and leave until all the sugar is dissolved. (Don't let it boil.) Turn off the heat, and leave to cool. (You can make larger batches of this and leave in the fridge until needed in an airtight container for a couple of weeks, perfect for all summer sorbets!)
Combine the strawberries, rosewater and cooled syrup in a mixing bowl and stir well. Fold in the egg whites. Transfer to a tub or dish that is freezer proof, and put in the freezer. After an hour or so, take out and give it a good stir. (You could put it all back into the processor and blitz if you don't mind the washing up! This will make it smoother but a good stir with a fork or whisk does the job.) Repeat a couple more times. When you want to eat it, take it out from the freezer about 30 mins beforehand to let it soften.
Ingredients
200g caster sugar
200ml water
1 kilo of fresh Doddington strawberries, hulled and blitzed in a food processor
4 tbsp of rosewater
2 free range egg whites, whisked to soft peaks (keep the yolks for an egg pasta meal!)
Variations: Instead of rosewater, you could add a couple of tablespoons of brandy or limoncello before the egg whites go in. Or add a handful of mint to the dissolving stock syrup and remove once cooled. Or a tablespoon of balsamic vinegar instead of the rosewater. If you are feeling adventurous, try four star anise in with the syrup while it dissolves, remove just before you use the syrup and add a tablespoon of soy sauce in place of rosewater.
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