Cheddar Valley Strawberry Sorbet

A deliciously bright, dairy-free dessert made with locally grown Somerset strawberries.

Cheddar Valley Strawberry Sorbet

Ingredients

1 kg cheddar valley strawberries
220g caster sugar
220g water
50g glucose syrup
1 lemon (juiced)
2g xanthan gum

Directions

Heat the strawberries, water, sugar, and glucose gently until sugar has dissolved and the strawberries have softened.
Leave to steep for 1 hour minimum 12 hours preferably.
Blend the strawberry mix with xanthan gum and lemon juice into smooth purée.
Pass through a fine sieve Churn in an ice cream machine until smooth and just set.
Or place in the freezer in a small tub mixing well every half an hour until completely frozen.