Name: Strawberry Ice Pops with Sorbet & Wild Berries
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 1000 g strawberries; 50 g trimoline; 25 g superfine sugar; 10 g super neutrose; 250 g strawberries (ripe, never refrigerated); 0.33 g superfine sugar; 0.33 g glucose powder; 1 g pectin NH; 1 g tartaric acid; 500 g fresh strawberries; basil sprouts; 125 g wild strawberries; olive oil

Strawberry Dessert with Sorbet and Wild Berries

This recipe combines strawberry sorbet, cooked strawberry preserves, fresh berries, and basil for a cold fruit dessert. It can be served in bowls rather than as a molded ice pop if that suits your setup better.

Sorbet Base

The sorbet uses strawberries, trimoline, sugar, and super neutrose for a smoother frozen texture. Churning after a cold rest helps the final sorbet stay easier to scoop.

Preserves and Fresh Fruit

The preserves add a softer cooked strawberry layer under the sorbet, while the fresh strawberries and wild berries keep the dessert bright and textured. Basil adds a mild herbal note that works well with the fruit.

Serving Notes

Spoon the preserves into the base, add fresh berries, then top with sorbet just before serving. A small drizzle of olive oil is optional, but it can round out the fruit flavour.

Strawberry Dessert with Sorbet and Wild Berries

Sorbet Base

The sorbet uses strawberries, trimoline, sugar, and super neutrose for a smoother frozen texture. Churning after a cold rest helps the final sorbet stay easier to scoop.

Preserves and Fresh Fruit

Serving Notes

Spoon the preserves into the base, add fresh berries, then top with sorbet just before serving. A small drizzle of olive oil is optional, but it can round out the fruit flavour.