Sage Smart Scoop BCI600UK - Manual (Page 25)

24
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.