Strawberry Soup With Sorbet Recipes

STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

STRAWBERRY SOUP WITH SORBET

Steps:

• Rinse and hull the berries. Place them in a food processor and puree them. Transfer them to a bowl, stir in the sparkling wine and refrigerate until ready to serve.
• Refrigerate four shallow soup plates until serving time.
• To serve, place two small scoops of lemon sorbet and two small scoops of strawberry sorbet in each of the chilled soup plates. The most attractive way to do this is to scoop ovals of the sorbet, using an oval soup spoon. Place the four scoops of sorbet in the shape of an X, meeting in the center of the bowl and alternating colors. Tuck a sprig of mint in the center of each cluster of scoops, where they meet.
• Serve the bowls of sorbet. At the table, ladle the strawberry mixture into the bowls, spooning it around, not over, the sorbets.

STRAWBERRY SOUP

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

STRAWBERRY SORBET

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

SWEET AND SILKY STRAWBERRY SORBET

Steps:

• Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch 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.

STRAWBERRY SORBET

Steps:

• Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the purée through a sieve.
• Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

STRAWBERRY SORBET

Steps:

• Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
• Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

STRAWBERRY LEMON SORBET

Steps:

• Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
• Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary - the flavour of the lemon should be intense but not overpower the strawberries.
• Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.