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| STRAWBERRY SORBET |
| INGREDIENTS; |
| METHOD; |
| 2lb fresh strawberries 8oz caster sugar juice of 1 lemon |
| Hull and halve the strawberries, put in a blender until smooth. Put the sugar and half a pint of water in a pan, bring slowly to the boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer for 2 mins. Remove from heat, add lemon juice and allow to cool completely. Mis together the sugary syrup and strawberry puree. Pour into a rigid container, cover and freeze for 1 and half hours until semi-frozen. Remove from freezer and whisk with an electric mixer or balloon whisk until smooth. Level the surface, cover and freeze for a further 4 hours. Transfer to the fridge for 15 mins before serving. |
| SERVES 4 WWp 4 PER SERVING |
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