Calum and I just love making sorbet, particularly in summer when the mangoes are golden and delicious, the berries are abundant, and stone fruits are sweet and juicy. Sorbet doesn’t have to be reserved for the warm months alone though. For example, refreshing green apple sorbet, or the classic lemon sorbet can be made all year round. The possibilities are endless! You are only restricted by your imagination.
It is true that sorbet can contain a heck of a lot of sugar, however I have been doing some research and was thrilled to discover a natural alternative to the processed white stuff. Agave nectar (also known as agave syrup) is a natural plant-based liquid sweetener that can be found in health food shops. Agave nectar can be used in the place of honey, maple syrup, corn syrup, white sugar, and brown sugar to name a few. In the case of sorbet, all you need to do is replace the white sugar with agave nectar and skip making the sugar syrup. It’s that easy! Here is a simple strawberry sorbet recipe to tickle your tastebuds.
4 cups whole strawberries, washed and hulled
6 tablespoons agave nectar
1/4 cup water
1 egg white
Blend the strawberries in a food processor or blender until smooth. Pass through a fine sieve to remove the seeds. In a mixing bowl, stir together the pureed strawberries, agave nectar and water. Refrigerate mixture overnight.
Transfer the strawberry sorbet mixture into the bowl of an ice cream maker and churn. When the sorbet has started thickening, add the egg white (the egg white results in a lovely creamy sorbet, helps stabilise it in the freezer, and makes it last even longer). When finished churning, transfer sorbet to an air tight container, cover and keep in the freezer.
If you don’t have an ice cream maker, transfer the sorbet to an air tight container and place in the freezer. Take the sorbet out every 30 minutes and stir, until you have reached the desired consistency.