Tristar Strawberry Sorbet – a delicious recipe with strawberries, gelatin sheet, glucose, sugar, kosher salt, citric. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Puree the strawberries in a blender.
2
Strain the puree through a fine-mesh sieve into a bowl to strain out the pips.
3
Bloom the gelatin (see page 29).
4
Warm a little bit of the strawberry puree and whisk in the gelatin to dissolve.
5
Whisk in the remaining strawberry puree, the glucose, sugar, salt, and citric acid until everything is fully dissolved and incorporated.
6
Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
7
The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
8
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
9
In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.
48
kcal
Calories
12
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 300 g Tristar strawberries, hulled 2 (pints), 1 gelatin sheet, 50 g glucose (2 tablespoons), 25 g sugar (2 tablespoons, and more.
Yes, Tristar Strawberry Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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