Almond sorbet

Hi!

I know it’s the last day of May so technically not summer yet (on the northern hemisphere), but the sun is shining, the skirts are short and the first local strawberries are singing their siren songs at the markets.

Growing up I always had this idea that my dad deep down thought he was an (very pale, very blue eyed, very blond) Italian who was just swapped at birth - he would talk about Italy, especially the food and the wine, with a longing and reverence like it was his motherland.

So this simple dessert is full of my memories of summer days with my dad. Eating Danish strawberries and ice cream while dreaming of some day visiting Sicily.

Almond sorbet

Makes 1l

500ml water
225g granulated sugar
50g glucose syrup (or 42g powdered)
40g lemon juice
*5g locust bean gum OR 2,5g locust bean gum and 2,5g guar gum OR 5g ice cream stabiliser (optional, but vastly improves texture)
180g blanched almonds or white almond butter
Pinch of salt, to taste

Put the water, sugar, glucose and lemon juice into a pan and heat to 82C.

*If using a stabiliser, whisk 25g of the sugar with the powder, heat the sugar syrup to 40C and whisk in the stabiliser. Cook, while stirring, to 82C.

Transfer the hot syrup to a blender with the almonds or almond butter and blend until very smooth. Pass through a chinois or fine meshed sieve into a clean bowl and cool in a bowl of ice cold water (alternatively cover with clingfilm directly against the surface and refrigerate immediately) until the mixture is cooled. Refrigerate at least 5 hours, preferably overnight.

Season the cold base with a pinch of salt. Not to make it taste salty - just a little to balance the sweetness and bring out the almonds.

Re-emulsify the sorbet base with a hand blender and churn in an ice cream maker according to manufacturers instructions. Scrape the sorbet into a container and freeze for at least a few hours before serving.