Refresh Yourself with Amersham Strawberry Sorbet
Take a look at the recipe developed by a Michelin-starred chef patron, Laurie Gear.
Ingredients
- For syrup: 200g of superfine sugar
- 150ml of water
- juice and zest of ½ lemon
- juice and zest of ½ orange
- ½ vanilla pod
- 1 star anise
- For strawberry puree: 20ml of water
- 2 punnets of strawberry
- juice of 1 lime
- 20g of superfine sugar
- For sorbet: 100g of strawberry puree
- 125g of syrup
- 30g of lime juice
- 10g of lemon juice
- 12g of strawberry liqueur
- seeds of vanilla pod
- For macerated strawberries: 25g of superfine sugar
- 1 or ½ punnet of strawberries
- For garnish: 100g of mascarpone cream
- borage flowers to decorate the dish
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