I’ve been experimenting with strawberry ice cream but then realised I wanted the pure, clean taste of the fruit to shine through, so decided on a sorbet instead. Modesty forbids me to tell you just how good it is.
Balsamic vinegar is sometimes used to bring out the flavour of fresh strawberries, and it works just as well here.
There’s something about the aromatic sweet/sour vinegar that subtly enhances the fruit. I’ve found I prefer it to the traditional lemon juice.
Although you don’t have to use the egg white if you are pregnant or otherwise concerned about raw egg, I would urge you to do so, as it lifts the texture to something approaching ethereal.
I wanted a smooth sorbet so I sieved out the tiny seeds, something of a labour of love. If you’re not bothered by the pips, increase the quantities for the sugar syrup to 120g sugar and 50ml water, as you will have a larger quantity of purée.
Strawberry and Balsamic Sorbet
100g caster sugar
2 tbsp balsamic vinegar
1 egg white
Puree the strawberries until smooth, then pass through a fine sieve. You should have about 480g of purée. Place in the fridge to chill.
Put the sugar and water in a pan on a medium heat, stirring until the sugar has melted, then bring to a boil. Remove from the heat and allow to cool completely.
Add the cooled syrup to the strawberry purée, along with 2 tbs of balsamic vinegar. Chill again, then still freeze (see the method at the bottom of this post) or churn in an ice cream maker for 10 minutes.
Beat the egg white until it has loosened and pour into the ice cream machine while it’s still running. Continue to churn until the sorbet is firm enough to serve, or if not using straight away, scrape into a plastic freezer container, cover with greaseproof paper and a lid, then freeze.
Once the sorbet becomes solid it will need about 30 minutes in the fridge to be soft enough to scoop. [/recipe/]