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Summer means strawberries: gloriously red, fragrant strawberries, delicious on their own or with cream, shortbread, chocolate, balsamic vinegar, rose water, rose petals and pomegranate.
They can be dipped, sliced, blended or left whole. They can be pickled, muddled or made into jam. They go with other berries, banana, pineapple and caramel.
Pick up your punnets today and try this simple strawberry sorbet, a great starting point for many exciting variations, and perfect for home ice cream makers, including the popular KitchenAid Ice-Cream Maker attachment (available from The Essential Ingredient stores).
Place all ingredients in a pan with 100ml water over low heat. Stir until the sugar dissolves. Cool completely and then churn in your ice-cream maker until firm but not completely set (approx 20 minutes). Transfer to a container and freeze.
Simply spoon into cones or:
Serve with shortbread and cream
Try a different take on Eton Mess: layer whipped cream, sliced strawberries, strawberry sorbet and mini meringues in a glass for an elegant dessert
What about a Middle Eastern inspired trifle: whip cream with a little icing sugar and rose water, add crushed meringues, sliced strawberries, strawberry sorbet and top with pomegranate molasses and dried rose petals
Drizzle sliced strawberries with a little balsamic vinegar (and freshly ground black pepper) and serve with a scoop of vanilla ice cream
Pickle strawberries in Champagne vinegar, coriander seeds and sugar and serve with cheese, pâté or roast pork.
30m + 2h prep | 15m cook
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