one of life's simplest pleasures

其中一個最簡單的享受

is having something icy cold to indulge in.

就是要盡情地沈溺於冰品之中

And what better treat is there than homemade sorbet?

還有什麼比自製雪酪來特更棒呢？

So today I'm going to show you how to make

今天我要教你們

a really simple strawberry sorbet using basic ingredients.

使用基本材料製作簡易草莓雪酪的方法

So I've got 500 grams of gorgeous, ripe strawberries,

這裏有500克多汁鮮美的草莓

100 grams of caster sugar and 40 grams of powdered glucose.

100克的細砂糖和40克的葡萄糖粉

This sorbet recipe is super easy.

雪酪的食譜再簡單不過了

What I'm basically going to do is combine all the ingredients

而第一步就是要將所有的材料混合在一起

in a high-powered blender and puree them.

將它們全部放入高性能果汁機裡打成果泥

Really, really simple.

非常、非常簡單

Using strawberries is the simplest way to make sorbet

使用草莓來製造雪酪是最簡單的方法

because you don't need to cook the strawberries

因為草莓不像其他材料需要烹煮

and you also don't need to add extra water

也不需要加入額外的水份

as they're quite watery when you blend them already.

將草莓全部攪拌之後就能製造出許多水份了

I'm just going to add these into our blender.

現在我要將這些材料全部加進果汁機裡

100 grams of caster sugar.

100克的細砂糖

And 40 grams of powdered glucose.

40克的葡萄糖粉

Now, powdered glucose might seem like an unusual ingredient,

葡萄糖粉似乎屬於不太常見的原料

but it really is essential when making sorbet

但在製做雪酪的過程中是一項不可或缺的食材

as it makes the sorbet a really nice creamy texture.

它能讓雪酪賦予奶油般滑溜的口感

But if you can't find powdered glucose, don't stress out.

但如果無法購買到葡萄糖粉的話，別緊張

Use half an eggwhite in your sorbet

只要在雪酪裡加入半顆蛋白即可

and that will also give it a creamy texture

蛋白也能賦予雪酪奶油般的口感

but will slightly vary the flavour.

但會稍稍影響風味

It just won't be as strong as when you're using glucose.

使用蛋白的口感不會像葡萄糖粉那樣地明顯

Alright. Time to blend.

好，現在開始攪拌

(BLENDER WHIRRS)

（攪拌聲）

When making sorbet, depending on the fruit you use,

製做雪酪時，視使用的水果而定

it's going to determine how much sugar you add to the recipe

不同水果所需要加入的糖量也會有所不同

and also if you add water or not.

加水與否也有所影響

Obviously some fruits are going to be more watery than others.

很明顯地，比起其他水果，有些水果原本就以附有許多水份

Also, some fruits will improve when cooked out a little bit.

還有，有些水果在烹煮過後也會產生水份

But strawberries, they're really nice and fresh

草莓非常的多汁新鮮

and the easiest to use just when making a simple sorbet.

也因此在製作雪酪時使用草莓是再簡單不過的了

Now, if you're looking for a super smooth sorbet with no seeds,

如果你想造製作附有極為滑順口感卻又不帶籽的雪酪

then pass the puree through a fine sieve.

那麼就將攪拌好的泥狀物再次過篩

That strawberry smell is divine.

草莓聞起來相當鮮美可口

Just hits you right in the nose.

香味撲鼻而來

It might need a little bit of assistance to push through

可能需要花點力氣幫助泥狀物過篩

if you've got a very fine sieve.

如果你的細篩器濾網特別精密的話

So you can either push it down or just give it a little tap.

你可以輕壓泥狀物或輕敲細篩器

So here we have this gorgeous smelling strawberry puree

現在我們有了聞起來相當可口的草莓泥

and as you can see, it's this glossy, brilliant red in colour.

就像你們看到的，極具光澤又鮮紅的顏色

Now, if you do use the eggwhite instead of the glucose powder,

如果你是使用蛋白代替葡萄糖粉的話

the colour will be a little bit different.

顏色會稍有不同

So don't stress out if it's not as red as this.

但別緊張，顏色只是沒有像這碗這麼鮮紅

So this is now ready to be churned in my ice-cream machine.

現在可以將它放入我的冰淇淋機攪拌了

One I prepared earlier.

這是我稍早準備的

Another way that you could do it

也可以用另一個方法

instead of churning it in an ice-cream machine

代替冰淇淋機

is actually grab a baking tray, line it with some cling film,

就是在烤盤上鋪上食品薄膜

pour in the sorbet and freeze that.

將雪酪鋪於烤盤上，放入冷凍

And then when it's frozen, you can blend it up in a food processor.

雪酪凝結後，再將它們放入食物處理機裡攪拌

Alternatively, you can put it straight into your frozen ice bowl

兩種方法皆可，也可以將雪酪直接放入冷凍器皿裡

or however you have it when you have your ice-cream machine.

或者如果你有冰淇淋機就直接講雪酪倒入即可

Hang on.

等等

Again, don't waste any of this liquid gold.

同樣的，不要浪費任何珍貴的水果泥

So put the lid on and flick this on.

將蓋子蓋上，按下按鈕

(WHIRRING)

（攪拌中）

And I'm going to allow my sorbet to churn for around 20 to 30 minutes.

讓雪酪攪拌20至30分鐘

You'll see that it will increase in volume

你會發現份量持續增加

and become nice and icy and creamy at the same time.

同時也會越來越滑順可口

And from then, I'm going to pop it into the freezer.

接著，我要把它放入冷凍冰箱裡

So this has been churning for around about half an hour

這是攪拌了約半個小時候的樣子

and it's thickened up really nicely.

變得越來越厚實美味

It's actually become quite scoopable.

事實上也慢慢呈現出沙粒狀態

So if you like,

如果想要的話

you could serve this straightaway.

可以直接享用

Or you could just put it into the freezer

或者你也可以再放入冷凍冰箱裡存放

if your ice-cream machine hasn't thickened it up as well as this has

如果冰淇淋機攪拌後的成品沒有這麼完美的話

and just firm it up a little bit more.

只要再將它冷藏冰凍一下即可

But I would advise always storing your sorbet in a container

但我建議最好能將雪酪置於容器裡

rather than in the ice-cream bowl.

而不是直接放在冰淇淋碗裡

So as you can see, I've just made over half a litre of sorbet

就像你所看到的，我使用了500克的草莓

using 500 grams of strawberries.

就做出了半盒容量多的雪酪

So if you'd like to make more, just double the recipe.

如果你想要增量的話，只需要使用2倍的草莓即可

The consistency of this sorbet is really smooth and creamy.

這樣製作出來的雪酪會持續保有滑順感

Exactly what you're looking for in a sorbet.

也就是你心目中所想要的口感

Not icy and granulated.

沁爽且粒粒分明

So there you have my simple strawberry sorbet.

現在你學會了製作草莓雪酪的方法

A perfect dessert for a hot Australian Christmas day.

一份能在炎熱的澳洲聖誕節裡上桌的甜點

And why not make it extra special by serving it in my berry ice bowls?

何不將它放入莓果造型的冰碗裡讓它看起來更精緻些呢？

And you can find the recipe on how to make that on this site.

以下網址內附有上述食譜