This "year" summer has made us wait a bit! But guys it has just arrived and has made itself heard immediately !! Well, but we know very well how to keep it at bay: today in fact I suggest you a strawberry sorbet, thirst-quenching and delicate to freshen up our ideas. As we know, a sorbet, by definition, requires the addition of an alcoholic preparation which, in addition to accentuating its flavor, lowers its freezing point, while at the same time preventing the mass from freezing. Let's find out the doses and ingredients together.
Video of the Recipe
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Identity Card of the Recipe
- 61 KCal Calories per serving
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Ingrediants
- 100 ml of water
- 40 g (1 medium) of egg white
- 350 g of strawberries
- 10 g of inulin
- half a cup of untreated lemon juice
- 100 ml of dry white wine
- 75 g of sugar
Materials Needed
- High-sided container
- Immersion mixer
- Wooden spoon and spatula
- Ice cream maker
- Strainer to filter the lemon
- Electric whisks to whisk the egg white until stiff
Preparation
- First prepare the syrup by bringing the water to the boil with the sugar. Stir often to prevent the sugar from sticking to the bottom of the container. Allow the syrup thus obtained to cool first at room temperature, then in the fridge: about two hours will be enough .
- Wash the strawberries and dry them gently with a soft cloth. Remove the inedible parts and cut them into more or less regular pieces. Pour the strawberries into the beaker, reserving some for decoration.
- Add the lemon juice, which is important for maintaining the beautiful red color of the fruit and preventing oxidation.
- Also add the inulin, the cooled syrup and the dry white wine.
- Whip the egg white until stiff, possibly adding a pinch of salt. Pour the strawberry smoothie into a larger container and mix the whipped egg white slowly and little by little, also important to make the sorbet softer.
Did you know that
Inulin improves the structure and appearance of the sorbet because it makes it more full-bodied, absorbs liquids and gives structure to the mass. Furthermore, inulin enhances the aroma of strawberries and provides a fair amount of fiber to the sorbet.
The dry white wine and the whipped egg white lower the freezing point of the mass, thus allowing to obtain a perfect consistency: the sorbet will be neither too creamy like an ice cream, nor excessively liquid like a soft drink.- Pour the mixture into the ice cream maker and stir until the desired consistency is obtained: depending on the type of ice cream maker, it will take 15-40 minutes.
- Serve the sorbet in a glass, with a straw, decorating as desired with fresh strawberries.
Alice's comment - PersonalCooker
Excellent to taste as an alternative to the classic cake, the strawberry sorbet is also indicated as a meal break between one course and another, in the middle of an elegant lunch or dinner. Guaranteed effect: word of Personal Cooker. video recipe of lemon sorbet: a refreshing summer proposal that refreshes the palate.Nutritional values and Health Comment on the recipe
Strawberry sorbet is a drink that can be used both to break up the course of a meal, and as a dessert. Strawberry sorbet mainly provides simple sugars and can be consumed in portions of 150ml (about 90kcal).
