Strawberry Sorbet Raw Honey (Print Version)
# Ingredients:
→ Sorbet Base
01 -
900 grams ripe strawberries, stems and leaves removed
02 -
60 millilitres freshly squeezed lemon juice
03 -
240 millilitres raw honey
# Instructions:
01 -
Combine strawberries, lemon juice, and honey in a food processor. Puree until completely smooth.
02 -
Pour the strawberry mixture into a large zip-top freezer bag and refrigerate for several hours until thoroughly chilled.
03 -
Snip one corner of the bag and carefully transfer the chilled mixture into an ice cream maker. Churn according to manufacturer’s instructions until set, approximately 30 minutes.
04 -
Place the churned sorbet into a freezer-safe container, cover tightly, and freeze until semi-firm. Scoop and serve promptly, returning any unused portion to the freezer immediately.
# Notes:
01 -
For a smoother texture, ensure strawberries are fully ripe and blend until no chunks remain.
02 -
Using raw honey delivers a delicate floral sweetness and prevents crystallisation.