This text is part of the special Pleasures notebook
With summer upon us, what could be better than cooling off with a strawberry sorbet with ingredients from here! This is what Racines boréales offers. A dessert to savor, heatwave or not.
Ingredients
1 kg of washed and hulled strawberries
150 g of white sugar
Juice of half a lemon (about 1.5 tablespoons) or the equivalent of mild balsamic vinegar
4 catkins of dune pepper
10 g of powdered sumac, plus a little for sprinkling as a finishing touch
A pinch of salt
Preparation
1. Place the strawberries, sugar and lemon juice (or balsamic vinegar), dune pepper and a pinch of salt in a pot and heat over low heat for around twenty minutes*. Remove from fire.
2. Blend the mixture (or blender) for a few minutes until you obtain a smooth texture.
3. Pass the sorbet through a sieve to remove any strawberry seeds, uncrushed dune peppercorns and any sumac seeds that are too large.
4. Taste the preparation and adjust the sugar or acidity to taste.
5. Place in the freezer and mix the sorbet every 30 minutes for 2 to 3 hours. This step allows the sorbet to maintain a pleasant texture and is easier to serve when frozen.
6. Depending on the room temperature, allow the sorbet to cool for 10 to 15 minutes outside the freezer before serving. Sprinkle with staghorn sumac to finish and enjoy!
* If you are short of time, it is also possible to skip or shorten the cooking step, but the flavor of the aromatics will then be less powerful.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.
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