Frozen strawberries

Sorbet & ice-cream recipe

Frozen strawberries


Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.

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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Frozen fruits


    • Frozen fruit purée 100% : Yellow Passion fruit - 60g
    • Frozen fruit purée 100% : Raspberry - 100g
    • Frozen fruit purée 100%: Strawberry - 320g
    • Sucrose - 110g
    • Glucose powder - 70g
    • Dextrose - 60g
    • Sorbet stabiliser - 3g
    • Mineral water - 130g
    • Flower honey - 10g

    Mix dry ingredients.

    Add the water, the raspberry, passion fruit and half of the strawberry purée.


    Place in a vacuum bag.

    Place in a bain-marie at 85°C for 20min.

    Chill rapidly.

    Add the remaining strawberry purée.

    Put in the ice cream maker.

    Pour into strawberry molds.

    Freeze in blast chiller at -40°C.


    Set aside in the freezer at -18°C.

    Place mascarpone whipped with cream and vanilla on a hard meringue circle. Top with frozen raspberries with violet, frozen cherries with red wine and frozen strawberries.

    Top with lingonberry, redcurrant and wild strawberries.

    Finish with some fresh mint leaves.

    In this step

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