“It’s. Just. Strawberries! We tried to get fancy with it. We tried to put stuff in it. We tried heirloom hibiscus and baby basil. We worked hard and we made some darn good sorbet that people totally liked. But then, we thought, maybe we should just make as pure and perfect a strawberry sorbet as all of our knowledge, effort, and humanity allow. This is actually a pretty luxe little sorbet due to the insane amount of berries we jam into each pint, but that’s exactly why you need to try it.” – Tyler Malek from Salt & Straw
Strawberry Sorbet Base
1 pint Fresh Strawberries
1 Tbsp Honey
1/4 tsp Salt
1 1/2 cups Water
2/3 cup White Cane Sugar
1/4 cup Corn Syrup or Tapioca Syrup
1/2 tsp Xanthan Gum
1. Slice the strawberries into coin sized slices and line on a cookie sheet.
2. Drizzle the honey & salt on top of the strawberries and roast in an oven for about 15 minutes
until the berries start to slightly caramelize on the edges of the pan and are perfectly mushy.
3. Let the berries cool and lightly blend them with a hand blender.
4. Prep the sugar, salt and xanthan by gently mixing them together.
5. Pour the water in a pot, whisk in the sugar/xanthan mixture. Add the corn syrup.
6. Heat the water stirring constantly until it thickens and the sugar is completely melted into the
7. Cool this syrup in a refrigerator until it is cool to the touch.
8. Combine the sugar sugar and the strawberry syrup and let sit in the fridge until ready to churn.
Churning the Sorbet
1 batch Strawberry Sorbet Base
1 Tbsp Lemon Juice
1. Churn the sorbet base + lemon juice in an ice cream maker.
2. Once the sorbet has frozen to a soft serve consistency in the machine, turn the machine off.
3. Layer the sorbet into a freezable container.
4. Store the sorbet in the coldest part of your freezer for 12 hours to harden.