This is perhaps one of the simplest ways of making ice cream and that even without sugar. Continue reading
2 small baskets of strawberries (ca 1 kilo gram )
200 grams of sugar
juice of 1 1/2 lime
1 decilitre of water
Making Strawberry sorbet
Cut the tops of the strawberries and half the bigger ones. Add the berries to a sift and wash them under the tap to remove leaves and sand. Add the berries to a food processor with sugar, water and lime juice, make sure it is blended well. Sift the strawberry mix through a finer sift (same as used for flour) to remove seeds and fruit pulp. Add the strawberry syrup to an ice cream machine. I have a Kenwood IM200 and it took about 30-40 min. The ice cream was then soft and could be added to an ice cream cone and eaten on the spot, but I added it to a plastic container and left it in the freezer for another 30 minutes.
100 grams of white sugar
1,5 decilitres of water
Juice from 1/2 lime and 1/2 lemon
Making Homemade Mango Sorbet
Anyways before you get to the stirring part you need to peel the mangoes and cut the fruit into cubes. Boil water and sugar until it dissolves. Run the mango and sugar-water in a blender. When it has become a fine mass you add it to an ice cream machine or container. The ice cream machine should take 30-40 minutes (so says my internet research), but the container goes in the freezer. And this is where the stirring comes in. Every 40 minutes until the sorbet has the right consistency. It might take a while so I’d say you should start out early. Whatever happens, say you forget all about it and wake up in the morning thinking ooohhh I forgot, it is still edible though grainy.