Tristar Strawberry Sorbet

• 300 g Tristar strawberries, hulled 2 (pints)
• 1 gelatin sheet
• 50 g glucose (2 tablespoons)
• 25 g sugar (2 tablespoons
• 0.5 g kosher salt (1/8 teaspoon)
• 0.5 g citric acid (see page 16) (1/8 teaspoon)

1. Puree the strawberries in a blender.
2. Strain the puree through a fine-mesh sieve into a bowl to strain out the pips.
3. Bloom the gelatin (see page 29).
4. Warm a little bit of the strawberry puree and whisk in the gelatin to dissolve.
5. Whisk in the remaining strawberry puree, the glucose, sugar, salt, and citric acid until everything is fully dissolved and incorporated.
6. Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
7. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
8. Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
9. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.

strawberries, gelatin sheet, glucose, sugar, kosher salt, citric

Taken from www.epicurious.com/recipes/food/views/tristar-strawberry-sorbet-382430 (may not work)