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Strawberry Sorbet and Vanilla Ice-cream Lollies

Shop-bought ice-cream is a great timesaver here; if you have the time, by all means make your own. If you are starting with firm ice-cream, let it sit at room temperature until it's soft enough to spoon into the moulds. The sorbet is set by whisking it as it sits in the freezer. If you have an ice-cream machine and want to use that instead, churn the sorbet just until soft waves form.

Ingredients

260g hulled strawberries

40g liquid glucose

50g caster sugar

2 tablespoon lime juice

About 120g vanilla ice-cream

Preparation Method

Put the strawberries in the small bowl of a food processor and blitz smooth

Put the glucose, sugar and lime juice in a medium saucepan on a medium heat

Stir until the sugar has dissolved, then add the strawberry puree

Bring to a boil, cook for a minute, then take off the heat and set aside to cool

Once cool, pour into an air-tight container and freeze for three to four hours, whisking it every 30 minutes, until almost set

Spoon 20-25g sorbet into each ice-lolly holder, and tap the base against a work surface to disperse any air bubbles

Spoon 15-20g ice-cream on top of the sorbet, compressing it as you do

Finish with a second layer of sorbet, until almost full to the top, tap again and put a lolly stick in each one

Set in the freezer for at least five hours before serving.

 

Makes six lollies

Recipe: Yotam Ottolenghi

 


 


 

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