- Hey, it's Barry here, welcome to My Virgin Kitchen.
I hope you are well.
Today we are making our very own homemade
strawberry and lime sorbet.
Great in a cone or even served in a big 'ol dish.
Absolutely stalking.
(joyful music)
Honestly, this recipe is gonna blow your mind.
It is super, super good, thank you to everyone
on Twitter that took part in the poll to determine
what flavour this sorbet was gonna be.
Alrighty then, one of the first questions
you are gonna ask me is can I make this
without an ice cream making machine.
And yes, yes you can.
This is my toy, it's an ice cream maker machine
and the actual bucket thing has been in my freezer
overnight which you need to do
for most ice cream making machines but...
something as simple as a cake tin will be an alternative.
Just make the mix as exactly how I'm gonna do it
and you pour it into this and stir it in the freezer.
Every sort of half an hour rough it up with a fork
and it will start to get firmer and firmer and firmer.
That's pretty much it.
I don't know why I bought one now.
Well, I do actually.
I've got this Ben & Jerry's book which teaches you how
to make actually homemade Ben & Jerry's,
so that was why I did get it,
and I will be doing that at some time.
But I saw a beer sorbet.
I thought everyone would love that,
hinted it in a previous video,
but it turns out from a Twitter poll, they didn't.
So I did another Twitter poll and strawberry and lime won.
Either way, whichever way you wanna do it,
you're gonna need yourself a sauce pan first of all,
because we are gonna make our syrup.
(laughs)
Let's start to make this syrup.
So saucepan, boosh.
Place is down like so.
Look after the pan.
Caress it.
Care for it.
500 millilitres of water, which is approximately 2 cups.
And I know that because it says it on the side of the jug.
100 grammes of sugar, which I think is
about half a cup of sugar.
You see that?
All cloudy.
For this recipe, we need three limes.
(sings playful melody)
Remember that song, Two Times?
No, okay.
And then speaking of two limes,
we just need the zest off of two limes just for the moment.
We're gonna infuse this little syrup
that we're making with a bit of lime zest.
I sounded like a pirate then.
I think I'm getting obsessed with the old scallion.
A bit of lime zest.
If you wanna, you can add lime zest into it later,
so you keep that little bit of zesty texture in there,
but it will get strained off
when we push it through a sieve later.
But you have got another lime if you wanna get fancy.
All right, so we put that down on the heat,
medium flame, stir this through
just to dissolve all that sugar up.
Oh my gosh, that smells so limey.
I'm loving that.
All right, so whilst that water
is just getting up to a simmer,
that's what we wanna do is simmer it
for a couple of minutes,
I'm gonna use a gadget, all right?
My lemon and lime squeezer.
This is amazing.
Three limes.
Jug.
(groans)
The juice of three limes,
and this is beautiful for that.
Boom.
And you also get left with these really random
lime buttons that go well on a shirt.
Don't do that.
Let's see how our syrup's gettin' on.
All right, beautiful.
So it's not quite at a simmer yet.
Once it does hit that simmer,
we'll leave it for five minutes.
So let's jump to it simmering.
All right, so about a minute later
and we've got a simmer going,
so I'm turning the heat down low
and we're gonna keep it on a gentle simmer for five minutes.
Meanwhile, I can use another gadget
to have a hull of a time.
Well hey.
In a minute, it's gonna get whizzy in the food processor,
so we're gonna use that.
It's kinda like our storage canister right now.
But for the moment,
♪ We're on a highway to hull. ♪
We're gonna hull our strawberries.
I'm just gonna use my gadget thing because it's amazing.
As I showed you the other day,
you can do this with a straw as well if you like,
or just nip it off the top.
But I've got quite a few strawberries to do,
and don't forget to leave a couple for a garnish.
Not a couple as in a man and wife, no.
(laughs)
Put a man and wife on top of your sorbet as a garnish.
No, couple of strawberries.
If you didn't see the kitchen tour already,
my middle drawer in the kitchen
is absolutely crammed full of gadgets.
I do actually use a heck of a lot of 'em right now,
because a lot of 'em are genuinely helpful.
They save so much time.
Like this thing is kinda fun,
'cause it makes me feel like I'm using a crane of something.
I'm getting there with these strawberries,
but it's been five minutes so all I'm gonna do,
I'm just gonna turn that off the heat, all right?
When you turn the heat off your hub,
the dance move is optional.
It needs to cool down anyway,
so we might as well just let it sit there and chill.
Yeah.
Whereas I just keep continuing on the
♪ Highway to-- ♪
In goes our last strawberry.
I'm actually quite tempted to put some balsamic vinegar
in with this to give it some zing,
but we'll get enough of that from the lime.
But balsamic does go really well with strawberries.
So what we'll do is carefully pour on that syrup.
Oh, yeah!
So the water sugar and lime zest.
You can see how hot that is, the smoke coming up hopefully.
And then the juice from our three limes.
Straight on there together.
You could mix it together before pouring into this,
but it's all gonna get whizzed up anyway.
Once we whiz this up, we will pass it through a sieve,
but you can tweak it at this point now.
Maybe some more lime juice, maybe some more sugar,
maybe some more strawberries but you should be all right.
Got our mountain of hulled strawberries.
If you wanna be over the top,
you can probably simmer these through
and then pass it through a sieve
so you get every bit of strawberry out,
but I think we'll be okay.
Before I whiz this up, I don't tell you guys this enough.
I actually have a no-bake dessert recipe playlist.
It's actually full of videos from over the years.
I'll put a link in this video
somewhere and in the description,
so if you want some inspiration check it out.
Let's whiz.
(processor whizzing)
I'm just gonna keep going until I get it as smooth as I can.
You might not get every single lump out of that.
It's fine 'cause we're gonna pass it through a sieve anyway.
But yeah, it's looking good.
It's looking much more strawberry-ish now.
All right, I got a little bit excited
about the whizzin' there.
It's really, really smooth actually, isn't it?
Maybe a couple of lumps, but the sieve will catch that out.
All right, I'll just put that to one side
and I've a little bit of recycling done.
It is recycling day.
Wednesday is recycling day here for me,
so the bins haven't been collected.
Let's go to the recycling now.
Always remember to separate your cardboards
and your plastics and your tins, all right,
'cause it keeps them happy.
Anyhow, back to a normal cooking video.
(laughs)
Oh my word!
That is phenomenal.
This is the time, as I say though,
if you're not happy with how it tastes,
put a bit more lime in there, put a bit more sugar,
put a bit more strawberry but that's the perfect balance
between sweet, citrus zing, and fruity punch.
So 'cause this doesn't have a spout on it and the jug does,
I'm gonna use a sieve.
Now guys, are there any sieve gadgets out there?
Because I hate, all right,
remember I got that whisk where you push it off
after whipping and it cleans it out for you, right?
Yeah, this thing where you whisk it and you just push
that off and it takes all the cream with it.
If someone can invent,
actually I do know an inventor.
Well, about five of them.
But that with a sieve.
So I'm just gonna do this in batches.
It's gonna hold up those seeds,
any maybe leaves that have escaped my hulling gadget.
You get the idea.
This is gonna take some time,
but we're just leaving behind these lumps.
So we are now left with a super smooth
strawberry and lime mix.
This is now at room temperature.
Stick it in the fridge for about an hour,
'cause it needs to be cool to start
to help the sort of freezing process anyway.
You all right, mate?
You all right?
Good.
(laughs)
He was just suddenly going like that.
He was actually taking the education
about the strawberry lime combo.
But after that, this is the stage
where it's either the ice cream maker
or the tin where you just keep
hacking up every half an hour.
You hack it up with a fork as I say,
and then smooth it out before putting it back in the freezer
and then eventually you'll have sorbet.
So I'm gonna stick it in the fridge.
All right, so that has actually been 50 minutes.
So almost an hour, that'll do for me.
I've just checked out the instructions
of the ice cream maker, very, very simple.
So it's all there on the counter apart from the bucket.
As I say, I've put it in the freezer for 24 hours.
And what I said about sorbet is although it'll freeze it
and churn it up probably after about 20 minutes possibly,
it can vary per recipe,
after that it still recommends putting it
in the freezer for a complete firm.
So if you're not using the ice cream maker,
you're probably gonna be better off.
Anyhow, bucket out of the freezer.
This will be very cold, so I hold oven gloves.
I should've wrapped it in a plastic bag as well.
It did say that.
Ooh!
I felt like Doc Brown then.
We stick in our stirrer.
I'm not touching the sides,
because that would be like Dumb and Dumber style
with the tongue, with my fingers.
So now I can pour this in.
Ooh!
See?
(groans) Right in there.
Apparently it's just a very simple on/off switch,
so we just do that.
(ice cream maker whirring)
All right, so generally all these instructions
say the same thing of leaving it
to churn in there for 20 to 25 minutes.
For some reason I thought it'd be done in like two.
But once it is done, I'm gonna transfer it out
into these dishes that I'll keep
in the freezer to really firm up.
It is really starting to freeze.
I'll just show you and then we'll jump to it.
Ooh, churning.
It's nearly there.
Let's go.
(laughs)
That is ready to eat now.
It's like a soft sorbet.
I'm gonna get it in these dishes.
I don't have lids for them,
so I'm gonna wrap them in clingfilm
hence the Wrap Master there.
You can see it's holding its shape quite well.
(Wrap Master clicks)
Let's get this in the freezer.
Eh, I made a little bit of a mess,
but that ones going in the freezer too,
so it does say at least an hour and a half
to two hours minimum for it to firm up to a hard set,
but I would have it as soft,
but I wanna try and get some nice shapes
for a presentation at the end.
All right folks, that has been
over two hours in the freezer.
It's so warm today that I don't know if it's gonna,
the kitchen actually is baking.
It probably will just sort of go soft quite quickly.
You might recognise this dish from the clear soup.
Whoa!
Oh my gosh.
Look.
(laughs)
Yeah, it's still a little soft.
It needs to be in there overnight I think, really.
But look!
(laughs)
Oh my gosh.
(laughs)
Look at this.
(laughs)
Yes!
Mm, I just took the whole lid off that.
(laughs)
It is so good.
Really refreshing.
The strawberries in there really working together,
and of course there's a little bit
of the sugar kick in there,
but I feel like you could probably tweak that a little bit,
and you've got that lime zing and it's just enough.
Works a charm.
So now it's your turn.
Don't forget, if you try any recipes send me a picture
on social media and let me know down below
what you wanna see next.
I'll see you again next time.