I added an extra vanilla pod and a tablespoon of vanilla paste. Super creamy and rich; you can feel your arteries clogging just looking at it. Don’t make if it’s just you and a partner – it makes far too much and you’ll be eating it for breakfast, lunch and dinner. Maybe even a quick slice before bed. And one at around 3am…
A vivid scarlet sorbet of the purest flavour. Make it now while the berries are cheap and sweet. Serves 4-6.
125g caster sugar
the juice of half a lemon
Put the sugar in a saucepan with the water and bring to the boil. You can remove it from the heat as soon as the sugar has dissolved. Set aside to cool.
Rinse and hull the strawberries, then whizz them in a blender or food processor till smooth. Add the lemon juice, then stir the strawberry purée into the cold sugar syrup. Now either pour the mixture into an ice-cream machine and churn till frozen or pour into a freezer box and place in the freezer. Leave for a good couple of hours then remove and beat the freezing edges into the middle with a whisk. Refreeze for a further 2 hours, then beat once more, again bringing in the ice crystals from the outside into the middle. Return to the freezer till firm.