Serves: 4
Cooking Time: 20 – 25 mins + freezing
Ingredients:
175g caster sugar
250ml water
450g strawberries
1 orange juiced
1 dried red chilli, crushed
1 bunch fresh mint
12-14 strawberries
Directions:
Heat the sugar with the water in a saucepan until dissolved, stirring occasionally. Bring to the boil then set aside to cool.
Puree the strawberries with the orange juice in a blender. Add the chilli and process again.
Using a wooden spoom, press through a sieve to remove any seeds.
Mix the syrup with the pureed strawberries and pour into an ice cream make and follow manufacturer’s instructions.
30 mins before serving transfer the sorbet to the fridge to soften slightly. Place a sprig of mint and some sliced strawberries on each serving dish and serve the sorbet on top.
Clean st. 