I can’t believe what glorious weather we are having, scorching hot days and sultry evenings, it is wonderful and a real tonic. The soft fruit on the allotment is ripening fast, I will have to keep my eye on it and the opportunist birds too, netting will keep them off and allow me to get there first. I make Jams and freeze a lot of my fruit to use in pies and crumbles later on when fresh fruit is not available or expensive to buy.
Strawberries have done exceptionally well this year, as it’s hot I thought it would be nice to make something cooling with my bumper crop so I delved into my recipe books and found the perfect solution –
- 450g Strawberries hulled and chopped
- 175g Granulated Sugar
- Juice of a small lemon
- 450ml water
- 1 egg white
- 25g Caster Sugar
- Puree the prepared Strawberries in a food processor
- Put 150ml water and the granulated sugar in a bowl and warm gently until the sugar dissolves.
- Remove from the heat and stir in the remaining 300ml water, lemon juice and the pureed Strawberries, mix well.
- Pour into a freezer container and chill until cold.
- Freeze for 1 hour.
- Beat the egg white until stiff then add the caster sugar and whisk again until stiff and shiny.
- Place your fruit mixture in a chilled bowl and whisk until smooth.
- Gently fold in the beaten egg white then return to the freezer container and freeze for 45 minutes.
- Remove from the freezer, whisk again then return back to the freezer container and freeze for 90 – 120 minutes or until firm.
This is a very healthy alternative to ice cream why not serve it up whilst watching Wimbledon this week.