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Le Chaudron recipe
Sorbet fraise
Strawberry sorbet
⏱ 30 minServes 6Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)ripe fresh strawberries
300 ml (1¼ cups)filtered water
200 g (7 oz)superfine sugar
The juice of 1 lemon
1egg white
1 pinchfleur de sel (flaky sea salt)
- 800 g (28 oz) ripe fresh strawberries
- 300 ml (1¼ cups) filtered water
- 200 g (7 oz) superfine sugar
- The juice of 1 lemon
- 1 egg white
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Hull the strawberries and rinse them quickly under cold water without letting them soak.
- Make the syrup: boil the water and sugar in the saucepan for 3 minutes until fully dissolved.
- Blend the strawberries with the lemon juice until perfectly smooth.
- Strain the purée through a fine sieve to remove the seeds for a silky texture.
- Mix the strained purée with the cooled syrup and fleur de sel, then refrigerate 4 hours.
- Beat the egg white to soft peaks and add it halfway through churning for a lighter texture.
- Churn 25 minutes in the ice cream maker until creamy, then transfer to the freezer for 2 hours to firm up.
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