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  • On a hot summer's day,

  • one of life's simplest pleasures

  • is having something icy cold to indulge in.

  • And what better treat is there than homemade sorbet?

  • So today I'm going to show you how to make

  • a really simple strawberry sorbet using basic ingredients.

  • So I've got 500 grams of gorgeous, ripe strawberries,

  • 100 grams of caster sugar and 40 grams of powdered glucose.

  • This sorbet recipe is super easy.

  • What I'm basically going to do is combine all the ingredients

  • in a high-powered blender and puree them.

  • Really, really simple.

  • Using strawberries is the simplest way to make sorbet

  • because you don't need to cook the strawberries

  • and you also don't need to add extra water

  • as they're quite watery when you blend them already.

  • I'm just going to add these into our blender.

  • 100 grams of caster sugar.

  • And 40 grams of powdered glucose.

  • Now, powdered glucose might seem like an unusual ingredient,

  • but it really is essential when making sorbet

  • as it makes the sorbet a really nice creamy texture.

  • But if you can't find powdered glucose, don't stress out.

  • Use half an eggwhite in your sorbet

  • and that will also give it a creamy texture

  • but will slightly vary the flavour.

  • It just won't be as strong as when you're using glucose.

  • Alright. Time to blend.

  • (BLENDER WHIRRS)

  • When making sorbet, depending on the fruit you use,

  • it's going to determine how much sugar you add to the recipe

  • and also if you add water or not.

  • Obviously some fruits are going to be more watery than others.

  • Also, some fruits will improve when cooked out a little bit.

  • But strawberries, they're really nice and fresh

  • and the easiest to use just when making a simple sorbet.

  • Now, if you're looking for a super smooth sorbet with no seeds,

  • then pass the puree through a fine sieve.

  • That strawberry smell is divine.

  • Just hits you right in the nose.

  • It might need a little bit of assistance to push through

  • if you've got a very fine sieve.

  • So you can either push it down or just give it a little tap.

  • So here we have this gorgeous smelling strawberry puree

  • and as you can see, it's this glossy, brilliant red in colour.

  • Now, if you do use the eggwhite instead of the glucose powder,

  • the colour will be a little bit different.

  • So don't stress out if it's not as red as this.

  • So this is now ready to be churned in my ice-cream machine.

  • One I prepared earlier.

  • Another way that you could do it

  • instead of churning it in an ice-cream machine

  • is actually grab a baking tray, line it with some cling film,

  • pour in the sorbet and freeze that.

  • And then when it's frozen, you can blend it up in a food processor.

  • Alternatively, you can put it straight into your frozen ice bowl

  • or however you have it when you have your ice-cream machine.

  • Hang on.

  • Again, don't waste any of this liquid gold.

  • So put the lid on and flick this on.

  • (WHIRRING)

  • And I'm going to allow my sorbet to churn for around 20 to 30 minutes.

  • You'll see that it will increase in volume

  • and become nice and icy and creamy at the same time.

  • And from then, I'm going to pop it into the freezer.

  • So this has been churning for around about half an hour

  • and it's thickened up really nicely.

  • It's actually become quite scoopable.

  • So if you like,

  • you could serve this straightaway.

  • Or you could just put it into the freezer

  • if your ice-cream machine hasn't thickened it up as well as this has

  • and just firm it up a little bit more.

  • But I would advise always storing your sorbet in a container

  • rather than in the ice-cream bowl.

  • So as you can see, I've just made over half a litre of sorbet

  • using 500 grams of strawberries.

  • So if you'd like to make more, just double the recipe.

  • The consistency of this sorbet is really smooth and creamy.

  • Exactly what you're looking for in a sorbet.

  • Not icy and granulated.

  • So there you have my simple strawberry sorbet.

  • A perfect dessert for a hot Australian Christmas day.

  • And why not make it extra special by serving it in my berry ice bowls?

  • And you can find the recipe on how to make that on this site.

On a hot summer's day,

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B2 AU sorbet glucose strawberry powdered ice cream creamy

How to make Strawberry Sorbet - Coles

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    稲葉白兎 posted on 2016/08/10
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