So this was my first attempt at making a sorbet with my ice cream maker. I wanted something light, refreshing and low (ish) in sugar. I would say this was semi-successful. The fruits worked really nicely together and it was super-refreshing, but because sugar acts as a sort of anti-freeze this sorbet needed some serious de-thawing before it was soft and scoopable. I think this is a small price to pay for a low sugar option, but if you want to make this to be ready to eat straight from the freezer then do add quite a lot more sugar to this recipe.
– 4 pears, peeled and chopped
– 1 cup of chopped and hulled strawberries
– 1/3 cup of raw sugar
– 1/3 cup of rice malt syrup
– 1 teaspoon of vanilla essence
Makes 1 litre.
Put the chopped strawberries in a small pan with one tablespoon of sugar and two tablespoons of water. Cook them slowly over a medium heat, stirring with a wooden spoon. They will cook down to almost liquid in about 20 minutes. Blend or mash the strawberry syrup until it’s smooth. Set this aside to cool in the fridge.
Add the chopped pears to a large pan with 2 cups of water and the remaining sugar. Gently simmer until the pears are soft and add the vanilla essence and rice malt syrup. Blend until smooth and put this into a tupperware to cool in the fridge.
Once your mixes are cool, use your ice cream maker to churn them together. I added the pear first for about five minutes, then the strawberry syrup. As there is no fat in this recipe I churned for longer than with a cream-based ice cream to get maximum air into the sorbet. Once churned, freeze or eat straight away. I garnished with a sprig of fresh basil because it looks pretty and tastes pretty.
posted by Claire.