Homemade fruit sorbet
Enjoy the refreshing and elegant flavor of this homemade sorbet, perfectly prepared in the STAUB Cocotte.
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6-8 SERVINGS
PREP TIME: 30 MIN.
RESTING TIME 6 HRS.
INGREDIENTS
- 10-13 fl oz water
- 10-13 oz sugar, depending on fruit sweetness
- Juice of 1 lime
- Approx. 3.3-4.4 lbs red fruit puree (e.g. sour cherry, raspberry, or redcurrant)
HOW TO MAKE IT
- Pour the water, sugar and lime juice into the STAUB 2.75 qt cocotte. Bring to the boil and reduce to a syrupy consistency for approx. 10-15 minutes. Transfer the syrup to a bowl and leave to cool. Clean the cocotte and place in the freezer to cool.
- Stir the cooled syrup into the fruit puree and pour into the pre-cooled cocotte. Freeze the sorbet for at least 6 hours, stirring every 30 minutes to prevent the formation of large ice crystals.
- Use an ice cream scoop to portion the sorbet into bowls, e.g. STAUB bowls, and enjoy with melted white chocolate.
Tip
Regular stirring during the freezing process prevents large ice crystals from forming, giving the sorbet a creamy consistency.
Info
Thanks to the excellent heat-conducting properties of cast iron, the STAUB Cocotte quickly absorbs the cold, which means that the sorbet freezes quickly. When served, the sorbet remains pleasantly firm in the Cocotte, ensuring a perfect moment of enjoyment.
