Strawberry Sorbet With Tangerine Campari Syrup

The flavours of this dessert are deliciously balanced with the sweetness of the strawberry sorbet offset by the tart fruit and syrup. This recipe may seem very involved but all the components can be prepared ahead of time, except for the fresh fruit to garnish.

STRAWBERRY SORBET

• 500g strawberries, puréed
• 2 cups Sugar Syrup

TANGERINE CAMPARI SYRUP

• ½ cup Sugar Syrup
• 2 slices tangerine peel (you can substitute with oranges, blood oranges or mandarins)
• ¼ cup Campari

PISTACHIO PRALINE CANDY CRUMBS

• ½ cup sugar
• ½ cup pistachio nuts

SALAD

• 6 tangerines, peeled and sliced
• Seeds of 1 pomegranate

PISTACHIO PRALINE CANDY CRUMBS

1. Heat the sugar in a heavy-based frying pan until caramelised, add the nuts and quickly stir, then pour onto a baking paper-lined tray to cool.
2. To create the praline candy crumbs, cover with a piece of baking paper and bash with a meat tenderiser or rolling pin.
3.  Store in a clean, resealable jar until ready to use.

SORBET

1. To make the sorbet, whiz the strawberry purée and sugar syrup together in a blender until well combined and pour into a flat metal dish. Freeze several days ahead of time, as the high sugar content makes it take longer to freeze. It also gives the sorbet a luscious feel in the mouth and a shiny finish.
2. To make the tangerine Campari syrup, place the sugar syrup and peel in a pot and simmer until reduced by half.
3. Add the Campari and simmer for 1–2 minutes, stirring to combine. Cool, then remove the peel. Pour into a clean, resealable jar or jug and refrigerate until required. This lasts for weeks, so it can be made well ahead of time.
4. To serve, arrange the sliced tangerine and pomegranate seeds on serving plates and top with a scoop of sorbet, a sprinkle of pistachio candy crumbs and a drizzle of tangerine Campari syrup. Serve at once before the sorbet starts to melt.

Recipe by Sarah Bowman

• Strawberry sorbet
• 1 kg ripe bananas
• 125 – 150 ml (1/2 Cup + 2Tbsp) organic whole cane sugar
• 4 Tbsp natural yogurt
• 750 g frozen strawberries
• 5-6 Tbsp lemon juice
• Wash, peel and slice the bananas. Place them in a ziplock bag and freeze until the next day.
• Mix the sugar and yogurt in a bowl. Organic whole cane sugar is soft and will liquefy in yogurt.
• Place the frozen bananas, yogurt and sugar mixture and strawberries into a food processor. Run the processor until everything incorporates into a smooth paste. Don’t overwork the sorbet to the melting point. Feed in the lemon juice while the processor is running. Transfer the sorbet into a container and place it in the freezer until you are ready to serve.
• Adjust the sugar and lemon according to your taste.