Saturday, June 9, 2018

Strawberry chamomile sorbet

When I made the chamomile syrup to serve with the meringues and strawberries last week, I immediately thought that it would be fantastic in a sorbet.




I came up with this one, made with strawberries, not only because I can’t get enough of them, but also because the combination of strawberries and chamomile is heavenly, to say the least, with flavors that complement each other in the most unique way.




It’s simple and quick to make and the outcome is a refreshing, incredibly flavorful sorbet, guaranteed to cool you down and sweeten your senses.

Enjoy!









Strawberry chamomile sorbet

The sweetest and tastiest the strawberries, the better the flavor of the sorbet.

You don’t need to make popsicles, but I rather enjoy the single serving that makes it also easier to eat. You can alternatively churn the sorbet in an ice cream machine and serve in scoops.




Yield: 10 popsicles (about 90 ml each)

Ingredients
500 g fresh strawberries
200 g chamomile syrup (see here how to make it)

Special equipment: blender or food processor, fine sieve, popsicle molds or vodka shot glasses, wooden sticks


Preparation
Prepare the chamomile syrup following the instructions here.

Rinse the strawberries and hull them. Place them in a blender or a food processor and blend until smooth. Pass through a fine sieve and into a bowl to get rid of the seeds. Be careful not to throw away even a drop of the precious strawberry pulp!
Add the chamomile syrup and stir to combine. Give it a taste and if it’s not sweet enough, add a bit more syrup or, alternatively, you can add a bit of icing sugar. Mix well, especially if you added any icing sugar in order to dissolve it completely, and empty the mixture into the popsicle molds or shot glasses, filling them by ¾.
Place in the freezer. Once the sorbet begins to set, add the wooden sticks. Leave the sorbet popsicles in the freezer for 3-4 hours or until completely set.


Taking out the popsicles from the molds or shot glasses is a piece of cake as long as the sorbet has set properly. Run the sides of the mold/shot glass under cold running water and holding the wooden popsicle stick with your hand, pull the popsicle out. You’ll probably feel some resistance at first, but it will eventually come out.

Alternatively, you can pour it into an ice cream machine and then in a suitable container and into your freezer, thus making simply a sorbet and not pospicles.

You can keep the sorbet in the freezer for up to 1 month.




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