Strawberry Sorbet Recipe

Inspired by L'Abattoir

Time45m

Serves4

Verjus sabayon

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Ingredients

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1
Prepare the Strawberries
Wash the strawberries, remove the stems, and chop them into smaller pieces.
2
Make the Syrup
In a saucepan, combine water and sugar. Heat over medium heat until the sugar has dissolved completely.
3
Blend the Mixture
In a blender, combine the strawberries, lemon juice, and sugar syrup. Blend until smooth.
4
Chill and Freeze
Pour the mixture into a shallow container and freeze for about 2 hours. Stir every 30 minutes to break up the ice crystals.
5
Final Freeze
Once the sorbet is firm, transfer it to a food processor and blend it again for a creamy texture. Freeze until ready to serve.

6
Prepare the Sabayon Base
In a heatproof bowl, whisk together the egg yolks, sugar, and verjus until well combined.
7
Cook the Mixture
Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes frothy, about 5-7 minutes.
8
Serve
Remove from heat and let cool slightly before serving with the strawberry sorbet.