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Always Good, Always Sweet

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Always Good, Always Sweet

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Disclamer

Strawberry & Mint Sorbet

Recipe by Gabriella Esposito

 

Ingredients :

  • 3/4 cup Selati castor snow
  • 90ml water
  • 1/4 tsp rock salt
  • 6 cups fresh strawberries, hulled and chopped
  • 45ml freshly squeezed strawberry or orange juice
  • 1 Tbs fresh mint, finely chopped
  • 1 vanilla bean, seeds scraped out

Methods :

  • In a small pot over medium heat, combine the sugar, water and salt and cook until sugar and salt has dissolved, around 3 minutes, to form a syrup.
  • Allow to cool for 15 minutes or until room temperature.
  • In a food processor or blender, puree strawberries with the cooled syrup, juice, mint and vanilla seeds until very smooth. If you don't want any bits, strain the mixture through a sieve. Place into an ice cream churner and churn until set then place into freezer for a further hour before serving. Alternatively, place mixture straight into a container into the freezer for 4- 6 hours before serving.

Strawberry & Mint Sorbet