Today the mercury level reaches 36°C at its peak, but it felt hotter than that.. ~_~!! so I've been nursing a water bottle all day long.. Naturally, appetite for food is almost completely gone, but I still need to eat, and salad seemed like a wise choice. For today's lunch, I simply toss up a few green ingredients (lettuce and avocado), along with grated carrot and tiny baked meat patties. Swirl your favourite dressing (I used Kraft's Coleslaw dressing) on top, and voila, it's done!
Now onto dessert! Summer dessert is always very nice to make, because it's refreshing, and the colours, they really heighten your senses! Especially with the abundance of summer fruits now available, the fresh berries, the stone fruits, mangoes, watermelon, all ready to be whipped up into something good.. like today's dessert. I use strawberries, but there are a plethora of substitutes to be used for sorbet's base. (Watermelon makes a really good one too!)
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| The refreshing sorbet |
Strawberry Sorbet
500 g fresh strawberries, halved
1 tsp agar2 powder (choose either white/ red powder)
200 ml water
80 g caster sugar
100 ml strawberry syrup
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| the process |
- Wash, hull & halve the strawberries, set aside
- Dissolve agar2 powder with water and sugar on a medium heat until it boils & all the sugar dissolved. Set aside to cool at room temperature.
- Blend strawberries with the cooled sugar mixture & strawberry syrup in a blender/ food processor. (Until it becomes a smoothie-like consistency)
- Pour into a mixing bowl, cover with a cling wrap and chill in the freezer for approx. 1-2 hours (or until the sides crystallize)
- Take the bowl out & beat the mixture with a mixer for about 5 minutes. Re-freeze for another hour.
- Repeat the process of freezing & mixing at least 2-3 more times, for the more the mixture is mixed, the smoother your sorbet will become.
- Pour the sorbet into an airtight container and freeze until serving time.
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