8 szklanek dojrzałych truskawek, małych, umytych i pozbawionych szypułek
1 łyżka cukru brzozowego na 2 szklanki truskawek
skórka i sok z 2 cytryn
8 gałązek tymianku
1 łyżeczka świeżo zmielonego pieprzu
2 szklanki wody
2-3 łyżki miodu
Well, I believe thyme is my favorite herb, ever! I just cannot resist it. I add it to anything I can, be it savory or sweet. In sweet dishes thyme marries perfectly with stone fruits. Sooo many such desserts I have made already. Only recently the apricot ice cream. But, when I found this dessert in the Agricola Cookbook, I knew it – if only the first strawberries arive – this dessert is a must! I hope you will enjoy it as much as I have!
Wash the strawberries thoroughly, pick the washed fruit and remove the stems. Put the strawberries into a non-corrosive baking pan, add xylitol (you can use sugar), juice and lemon zest, thyme sprigs and freshly ground black pepper. Put the dish in the oven and bake the strawberries at 200 degrees for about 45 minutes until syrup gets thick. Transfer the baked strawberries into a saucepan, add water, put the pan on the burner and cook over low heat for about 30 minutes. When cooled slightly remove thyme sprigs from the strawberries then place them in a blender and blend with honey until smooth. Transfer the strawberries in a zip lock bag and when cooled place the bag flat in a freezer and freeze until firm. When fully frozen, break the sorbet into large pieces and place them back into the blender and mix until smooth. Put the sorbet into a container, close tightly and store in the freezer.
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