Strawberry Sorbet

This Strawberry Sorbet is the last thing you need to complete a perfect summer day.

Conversions

easy

SERVES 8

Ingredients

  • 500 g strawberries, frozen
  • 5 sachets Huletts Equisweet
  • 1 extra large egg white

Method

  1. Heat the strawberries and the sweetener over a medium heat until the strawberries have defrosted and the sweetener has dissolved.
  2. Blend the mixture with the egg white until it becomes creamy and thickens.
  3. Set in the freezer overnight.
  4. To serve, shave the sorbet with a knife and place in glasses.

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g