As far as I know, the biggest farmers of strawberries in our region are the Zetler’s. These family run farms dot the Stellenbosch region and they have three stores from which you can purchase fresh strawberries. You can also go strawberry picking if you want to which is something I have done once. But, I prefer less hard work when choosing my strawberries, and so I usually just buy them by the punnet. We are able to get strawberries year round due in part to our climate and also due to the growing conditions, but I must say that to me summer spells strawberry season and so I usually only buy them when the weather is hot and I know they have been grown outdoors. We get a few varieties here and I prefer the plump bright red strawberries. They need to be sweet enough to eat alone, and they must not be squishy. I will not eat frozen strawberries, but they are often in the frozen berry mix I buy which in turn is made into jam. Last December I bought myself the Kitchen Aid Ice Cream Churner attachment. It has been the most used of all my attachments to date and the only reason I have taken a break from sorbet making is that I am testing other dessert recipes at present and one dessert a day is enough. This sherbet went down a treat and worked perfectly well with my basil shortbread.
- 150g sugar - I used fructose
- 465g milk
- 40mls corn syrup
- 375g strawberries, hulled weight
- 20mls lemon juice
- In a medium sauce pan, heat the sugar, milk and corn syrup until hot but not boiling
- Stir occasionally and set aside when hot
- Blend the strawberries and lemon juice in a food processor until smooth
- Pass through a chinois and blend into the milk
- Cover and chill completely before refrigerating overnight
- Churn in your ice cream machine until thick
- Freeze in an airtight container
Click on the links for conversions and notes.
What I blogged: