About this recipe:This homemade strawberry sorbet is a little different from other recipes. The mixture is thickened before freezing, resulting in a melt-in-the-mouth frozen treat. If you don't like using cornflour, substitute in tapioca starch.
450g ripe strawberries, hulled and chopped
100g caster sugar
1 pinch salt
1 1/2 teaspoons cornflour
1 1/2 teaspoons cold water
3 tablespoons lemon juice
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Place berries in the bowl of a food processor and process until smooth. Combine berry puree, sugar and salt in a large saucepan. Heat until melted and just simmering. Whisk cornflour into the cold water; stir into heated berry mixture. Remove from heat and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
Freeze in ice cream maker according to manufacturer's instructions.
To freeze this sorbet without an ice cream maker; pour strawberry mixture into a shallow dish, place dish in freezer, stir occasionally until sorbet reaches desired consistency.
This recipe is OK but overcomplicated, plus I had to keep it overnight to get right consistence. My easier version involves frozen strawberries mixed with splash of swepps depending on desired consistence, and optionally splash of cherry liqueur. Made in minutes, effect the same. - 12 Aug 2016