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THE BOOZY COLLECTION
With strawberries, white rum, sugar, lime juice, and gelatine.
Featuring a delightful boozy kick, intense strawberry flavour, mild sweetness, the perfect touch of lime juice, and a fantastic texture which stays soft in the freezer, this Strawberry Daiquiri Sorbet offers it all.
Thanks to the addition of gelatin, this sorbet maintains a beautiful fluffy texture during churning. It resists immediate melting during serving, even with a high alcohol contentâthe combination of alcohol and gelatin results in a fantastic mouthfeel.
To elevate the sorbet into a cocktail, blend 250 g (8.8 oz) of Mango Daiquiri Sorbet with 45 g (1.5 oz) white rum and 45 g (1.5 oz) sparkling water/tap water for a standard daiquiri glass.
Do not reduce or replace anything; everything is there for a reason.
When making a sorbet, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.
If you do not have a kitchen scale, follow these guidelines:
⢠1 cup (US) = 237 ml | 1 tablespoons = 15 ml
Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions; any deviations in conversions you may notice do not affect the outcome.
This recipe makes a 1.2 litre/quart sorbet mixture (before churning), perfect for ice cream makers with a capacity of 1.5 and up to 2 litres/quarts (like Cuisinart ice cream makers).
If you need to scale the sorbet mixture up or down, use this ratio of the ingredients (in weight only):
strawberries 67.4% | sugar 12.2% | lime juice 10.2 % | white rum 10.2% in desired total weight of sorbet mixture
and approximately 2 gelatine sheets or 2 teaspoons gelatine granules for every 1000 kg / litre / quart of sorbet mixture.
A flexible rubber spatula is good for:
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.Â
The sorbet mixture needs to cool completely and hydrate before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator.Â
If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.
Soften the gelatine:Â Pour the lime juice (125 g/ml; 4.4.oz) into a small saucepan and add the gelatine (2 gelatine sheets/2 teaspoons gelatine granules). If using gelatine leaves, make sure they stay separated in the lime juice. If using gelatine granules, sprinkle them over the lime juice and stir to moisten, leaving the spatula in the saucepan. Set aside for 10 minutes to soften.
Add the sugar (150 g; 5.3 oz) into the saucepan with the lime juice and gelatine.
Heat to dissolve the sugar and gelatine: Stir often over medium-low heat until the sugar dissolves and the gelatine melts. Remove from heat when it reaches 65â / 149â (when it is hot and steamy), and there are no visible sugar granules or gelatine. If unsure, heat it for one more minute, stirring continuously. Do not let it boil.
Leave to cool down: Pour it into a bowl, scraping any residues from the saucepan, and let it cool down.
Add the white rum (125 g; 4.4 oz) into the lime syrup and stir to combine.Â
Put the strawberries in the blender (depending on size, you may need to add them gradually; I had to start with 2/3 of the strawberries and add the rest afterwards). Pour a splash of the lime syrup, just enough to get things going.
Blend until smooth, add the remaining strawberries (if any) and blend until completely smooth.
Add the rest of the lime syrup and blend, scraping off residues from the sides of the blender if needed to ensure a uniform colour with no streaks.
Chill until completely cold: refrigerate for at least 8 hours and up to 3 days. I prefer to leave it in the blender jug to give it one more blitz before churning, but you can pour it into a bowl to store.
Check if the sorbet mixture is cold before churning it: below 12ºC / 54ºF / it feels fridge-cold when you place your (clean) finger into it.
Prepare the ice cream maker according to the manufacturerâs instructions and switch it on.
Blitz: give the sorbet mixture one last blitz with the blender to ensure a smooth texture.
Churn: slowly pour the sorbet mixture into the canister. Let it churn until it becomes fluffy and wavy. Depending on your ice cream maker, this can take 30-60 minutes. Be careful not to over-churn, as this can make the sorbet chunky. The sorbet is ready when it looks smooth and fluffy.
Keep an eye on the sorbet as it expands and fluffs up during churning. It should be ready when it looks fluffy and wavy and has enough body (not too melty). Remember, the churning time varies depending on your ice cream maker and can range from 30 to 60 minutes.
To check if it’s ready, lift a spoonful. It should be thick enough to stand on the spoon, but do not expect it to have a scoopable consistency; for now, it will still be soft. If it looks watery, like a sloppy slurry, or starts to melt immediately, let it churn for longer. If you’re unsure about the consistency, let it churn for an additional ten minutes. At this stage, it is still soft and won’t resemble store-bought sorbet until it sets in the freezer.
Stop the ice cream maker when the sorbet looks fluffy and wavy, as described above. Churning it too long will make it chunky, affecting its smooth texture. The general rule is to stop the machine when it’s fluffy and wavy and the first chunks start to appear.
Note: Some ice cream makers stop automatically after a set time, which may not be sufficient for the sorbet to reach its ideal texture. If you find that the sorbet is more like a slurry instead of fluffy when the machine stops, turn it back on and let it churn until it reaches the desired texture.
Put in the freezer to set: before serving the sorbet or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and:Â
· remove the removable freezer bowl (still filled with the sorbet) from the ice cream machine
· remove the paddle, scraping any sorbet attached to it back into the ice cream bowlÂ
· place it in the freezer, uncovered
Setting time depends on many factors; see notes below for indicative times.
Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storage.
The time it takes for sorbet to set depends on the type of ice cream maker you are using. Here are the approximate setting times:
– 5-8 hours for removable freezer bowls (these are the bowls that need to be pre-frozen before churning)
– 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)
Please note that these times are approximate and vary based on different factors. You should check the sorbet occasionally; it takes longer than other sorbets to set because of its high alcohol content. To check if the sorbet has set by inserting a round tip knife into it all the way to the bottom:
– When the sorbet is ready, it should feel firm as you go down, but also soft enough to insert the knife.
– If it’s not ready, it may feel hard on the top and softer as you go down.
– If it’s been in the freezer for too long (in this case, days) it will be too difficult to insert the knife and likely too hard to scoop out of the ice cream bowl. In this case, you can find out how to make it scoopable again by clicking on the next section.
If the sorbet stays in the removable freezer bowl for too long, it will become too hard to remove or serve.
To make it scoopable again, leave it in the refrigerator to soften. That can take:
(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)
When the sorbet is soft enough to scoop (or it has an internal temperature of approx. -11°C /12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the freezer bowl.
Straight after churning, the sorbet has a soft consistency and melts immediately upon contact with anything. So, it is too messy to serve or transfer to another container.
Putting it in the freezer after churning sets it to the right consistency: scoopable and easy to serve or transfer to another container to store it.
Storing: Place the sorbet in the freezer, making sure to cover it well to prevent it from absorbing any odours from the freezer. When well covered, it can keep well for many months.
Scooping: Thanks to its high alcohol content, this sorbet remains soft and can be scooped straight out of the freezer for many days. If it becomes slightly hard, you can make it scoopable again by putting it in the refrigerator for 20-30 minutes.
To turn it into a cocktail, blend 250 g (8.8 oz) of Mango Daiquiri Sorbet -you may like to let it melt first slightly – with 45 g (1.5 oz) white rum and 45 g (1.5 oz) sparkling water/tap water, and serve in a Daiquiri glass (makes 260 g/ml (9 oz) cocktail, perfect for most Daiquiri glasses).