It was far too hot this weekend to spend time baking in the kitchen, but I couldn’t live without my sugar hit, so decided to make sorbet.
Not quite on the curriculum yet (I’m thinking fruits and ices are still a few months away) but perfect for this time of year.
Sorbets are traditionally fruit flavoured and comprise an acidic component (such as lemon or lime) to achieve a light and refreshing effect, hence why it’s often used as a palate cleanser.
To make a sorbet, you need to make a sugar syrup first made up from sugar, liquid glucose and some water.
This syrup is chilled and then fruit juice or puree and other flavours are mixed in.
I decided to go for strawberry and black pepper which is a slightly unusual combination but works really well.
170g caster sugar
30ml liquid glucose
2 tbsp black peppercorns, ground
2 tbsp fresh lemon juice
Heat the caster sugar, liquid glucose and water in a pan and bring to the boil.
Boil for 30 seconds, then remove from the heat and set aside to cool. Add the ground pepper then leave to cool and infuse.
Slice the strawberries and blitz in a blender with the lemon juice until you have a smooth puree.
Combine the puree and the sugar syrup, then pour into a shallow container.
Place in the freezer for half an hour or until the sides and top begin to freeze, then blitz in a food processer. Refreeze for another hour, then repeat the process a couple of times more so that you are left with a smooth, creamy sorbet.
Garnish with mint leaves.