500g frozen or fresh strawberries
300 ml and 2 tbsp sugar
Mix 2 tbsp sugar and 2 tbsp water in pot with strawberries. Bring to boil and simmer for 10 min or till soft. Cool down.
Puree in food processor or blender. Cool down.
If you are preserving a big portion and you don’t want to make too much sorbet at once you can bottle and pasteurise this liquid. When you want a portion of sorbet you just open the bottle and follow the instructions below.
Add 300 ml water and 300 ml sugar to a pot. Melt the sugar and bring to full boil for 5 min. Allow to cool.
Mix 250 ml of the sirup into the pureed berries and taste. If it is not sweet enough add a bit more. How much of the sirup you add depends on how sweet the berries are as well as personal taste.
Place in fridge for at least 3 hours.
Freeze sorbet in ice cream machine according to manufacturer’s description. My machine suggests to freeze for 60 min but I prefer to set it to 40 min and then remove the smooth but soft sorbet and put it in a container in the freezer till we want some. Leave the sorbet out on the table for 10 min before portioning it out.