Prepare this delicious spiced strawberry sorbet from Paul Ainsworth, over the summer months - it will make a delicious recipe for Wimbledon or to serve at the end of a barbecue. For an extra touch, try adding cream soda (120ml) to the ice cream maker before churning to make a delightful strawberry and cream sorbet.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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First, make a basic stock syrup with the sugar and water for the base of the sorbet
200g of caster sugar
200ml of water
Place the strawberries in a large bowl along with the salt, lemon zest, star anise and thyme
800g of strawberries, washed and hulled
1/2 lemon, zest and juice
1 star anise
2 sprigs of fresh thyme
1 pinch of salt
Suspend the bowl over a pan of gently simmering water until the strawberries have broken down. This will naturally release all the juices and moisture from the fruit
Discard the star anise and thyme sprigs and pour the entire contents into a food processor. Add the stock syrup and lemon juice and blitz until smooth
Taste the mixture, ensuring that it has a nice balance of sweetness and acidity. Then, churn the strawberry purée in an ice cream maker until the sorbet is smooth. Store in the freezer until ready to serve
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