Strawberry Sorbet
Nothing but ripe berries, with no dairy hiding the fruit.
Run this program
SORBET
then RE-SPIN if the first pass is crumbly
🧾 Ingredients
Pint size
The Creami takes two pint sizes. Switch and every quantity rescales.
Base
- 450 g strawberries, hulled the softest ones you can find
- 120 ml water
- 70 g maple syrup
- 55 g glucose syrup
- 15 ml lemon juice
- 1.5 g guar gum
- 0.5 g salt
Scaled down from the 710 ml batch, so round awkward numbers however you like.
👩🍳 Process
- Warm the water with the glucose syrup just until it dissolves, then cool it down.
- Blend strawberries, maple, lemon, salt and the glucose water until completely smooth.
- Add the guar gum with the blender running and give it another 30 seconds.
- Strain if you dislike seeds. I do not bother.
- Fill to the line, freeze 24 h, SORBET program, re-spin as needed.
📝 Notes
- Glucose syrup does the anti-ice work here. Skip it and you get a fruit brick.
- Underripe berries need about 10 g more maple, so taste the purée before it goes in.
- Add 20 ml milk on the re-spin for the creamier, sherbet-ish version.
Machine:
Fill the pint to the MAX line, freeze flat for 24 h, run SORBET, then RE-SPIN with a splash of milk if the first pass comes out crumbly.