This recipe first appeared in Le Devoir on June 22, 2024 .
During the great heatwaves of early summer, what could be better than cooling off with a dessert made with Québec strawberries while season is in full swing?
This sorbet can be enjoyed as is, sprinkled with a little sumac, but we wouldn't refuse to put a nice scoop in a glass of champagne for a champagne float.
Ingredients
- 1 kg of washed and hulled strawberries
- 150 g white sugar
- The juice of half a lemon (about 1.5 tbsp) or the equivalent of mild balsamic vinegar
- 4 dune pepper catkins
- 10 g powdered sumac, plus a little for sprinkling as a finishing touch
- A pinch of salt
Preparation
- Place the strawberries, sugar and lemon juice (or balsamic vinegar), dune pepper and pinch of salt in a pot and heat over low heat for about twenty minutes*. Remove from heat.
- Blend the mixture in a blender (or with a hand blender) for a few minutes until you obtain a smooth texture.
- Pass the sorbet through a sieve to remove the strawberry seeds, any dune pepper catkins that have not been crushed and any sumac seeds that are too large.
- Taste the preparation and adjust the sugar or acidity to taste.
- Place in the freezer and stir 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.
- Depending on room temperature, let the sorbet cool for 10 to 15 minutes outside the freezer before serving. Sprinkle with sumac as a finishing touch and enjoy!
* If you are short on time, it is also possible to skip or shorten the cooking step, but the flavor of the spices will then be less powerful.
