Fruit (Fresh or Frozen) 450gm (ie: Strawberries / Cranberries / Etc) 
Sugar - 260g
Water - 400ml
Juice – Same of the Fruit used 150ml
Method: Boil the Water, Sugar & Strawberries together until they reach a low boil. Cover and cook for 15 minutes. Remove from the heat. Blend until smooth. Pass through a fine sieve to remove the seeds and bits of skin, using a rubber spatula to press as much pulp through as possible. Cover and refrigerate until it is completely cool. Add Strawberry juice.
Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes. Transfer to a freezer-proof container and freeze until it is solid.
Remove from freezer and allow to thaw for about 15 minutes before serving. Enjoy!
Chef’s Tip: Or like me if you don’t have a Ice Cream Maker, then, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
Yield: 8 Servings
Sugar - 260g
Water - 400ml
Juice – Same of the Fruit used 150ml
Method: Boil the Water, Sugar & Strawberries together until they reach a low boil. Cover and cook for 15 minutes. Remove from the heat. Blend until smooth. Pass through a fine sieve to remove the seeds and bits of skin, using a rubber spatula to press as much pulp through as possible. Cover and refrigerate until it is completely cool. Add Strawberry juice.
Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes. Transfer to a freezer-proof container and freeze until it is solid.
Remove from freezer and allow to thaw for about 15 minutes before serving. Enjoy!
Chef’s Tip: Or like me if you don’t have a Ice Cream Maker, then, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
Yield: 8 Servings
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