Strawberry soup with balsamic vinegar and basil sorbet - Nest in Normandy Dieppe

Strawberry soup with balsamic vinegar and basil sorbet

Ingredients: Yields 4 servings

From the fresh produce market:
500g strawberries
2 limes
1 bunch of fresh basil

From the cheesemarket:
1 egg white

From your larder:
180g caster sugar
3cl balsamic vinegar

  • Prepare the sorbet: Pour ½ l water into a pan. Add 170g sugar and bring to the boil. Simmer for 5 minutes.
  • Off the heat, add the lime zests and basil leaves. Cover and infuse until cold.
  • Filter and add the juice of 1 lime.  Beat the egg whites until stiff, then gradually add to the syrup.
  • Wash then hull the strawberries.
  • Cut them into quarters and place in a salad bowl.
  • Add the remaining sugar and the vinegar and mix gently.
  • Add a few minced basil leaves to your strawberries and place in the fridge until ready to serve.
  • Place the syrup in your ice-cream/sorbet maker and select the sorbet program.

 Tip: Hull the strawberries after you have washed them to prevent them from soaking up water.  To spice things up, don’t hesitate to add a pinch of Szechuan hot pepper.