Laurent Mariotte explains how to make ice cream in 15 minutes, and no need for an ice cream maker

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Laurent Mariotte explains how to make ice cream in 15

This strawberry-basil sorbet delivered by Laurent Mariotte is very easy to make, and above all, it does not require any equipment and even less an ice cream maker.

Out of a refreshing dessert idea that appeals to the whole family and is easy to make? If the Greek salad, tabbouleh, melon or watermelon are the stars during a heat wave, even late, there is still nothing better than a good ice cream when it’s hot!

It is always possible to buy it in stores, but making your own homemade ice cream is not very complicated, better and cheaper. It’s even the promise of a hit at home, especially with children amazed by your ice cream skills. Good news, making homemade ice cream does not require any special equipment either. If you have an ice cream maker, it’s very easy but it is possible to make one even if you don’t have this device which can be expensive, difficult to make profitable and bulky in your kitchen the rest of the year.

To delight your taste buds and those of your guests, chef Laurent Mariotte has unveiled his recipe for strawberry-basil sorbet on the show “Small dishes in balance” on TF1. A treat, especially when it’s hot! In addition, this recipe requires only 4 ingredients and can be prepared in 15 minutes. Then just put it in the freezer and wait! Here is the famous recipe of the iconic chef by TF1 Laurent Mariotte:

Strawberry sorbet recipe without an ice cream maker

Preparation time: 15 mins
Breaking / freezing time: 4 hours

Ingredients for 6 people:

  • 500g strawberries
  • 1/2 bunch of fresh basil (or mint if you prefer)
  • 80g cane sugar
  • 1/2 lemon

Recipe

  1. Preparation of the strawberry syrup: this step must be done the day before. Mix 10 cl of water with the 80 grams of sugar and the basil leaves. Boil for about 10 minutes. The sugar should be completely dissolved.
  2. Let cool.
  3. The same day, wash the strawberries and hull them. In the bowl of the mixer, put the strawberries, the juice of half a lemon and the basil syrup (which you will pass through a sieve). Mix everything until the mixture is completely smooth.
  4. Pour the mixture into a cake tin.
  5. Leave in the freezer for 3 hours.
  6. Unmold and mix again.
  7. Pour the mixture back into the cake tin.
  8. Leave for another hour in the freezer.
  9. Place the sorbet in the fridge for 10 minutes before serving.

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