B2 High-Intermediate AU 17494 Folder Collection
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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.
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How to make Strawberry Sorbet - Coles

17494 Folder Collection
稲葉白兎 published on August 11, 2016    Evelyn Chiu translated    Mandy Lin reviewed
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