CANNY COOK: Strawberry and mint sorbet to feed four for 88p a person
Have you heard of cottage-cheese ice cream? It’s one of the latest TikTok trends: cottage cheese, strawberries and maple syrup (or honey) are blended until smooth, then frozen.
Apparently it can then be scooped just like classic ice cream, tastes great and is high in protein and low in fat. I’m not sold on the idea, although I do love cottage cheese, but it did remind me that there’s plenty of recipe inspiration on TikTok, including the strawberry sorbet on this page.
It makes a refreshing end to any late-summer meal, is a good way to use up a glut of strawberries and doesn’t require an ice-cream machine.
I think the reason so many viral recipes come out of the video-sharing app is that they’re so achievable. If you can condense a recipe into a 60-second video, then it has to be easy.
Perhaps the best-known example is baked feta pasta, which was a huge lockdown hit. Cherry tomatoes and a block of feta (plus garlic, herbs and a drizzle of olive oil) are roasted in a dish then tossed with cooked pasta.
The tomatoes and cheese melt together to make a creamy sauce and it’s a tasty, effortless weeknight meal.
400g strawberries, £2
2-3 tbsp clear honey, 75p
1 lime, 24p
8 mint leaves, 52p
We all need this kind of simplicity in the kitchen, and I’m all for sharing these kind of ideas (here, rather than on TikTok!). So please do continue to send in your recipes (details below) and we can all enjoy a good stash of foolproof dishes for autumn.
STRAWBERRY AND MINT SORBET
You’ll need frozen fruit to make this sorbet, so either freeze fresh strawberries in advance or grab a bag from the freezer aisle
88p PER PERSON*
If using fresh strawberries, hull and roughly chop them then freeze overnight.
Take the strawberries out of the freezer and leave at room temperature for 10 minutes to thaw a little.
Put the strawberries in a sturdy food processor (such as a Magimix) and pulse to start breaking them down. Add 3 tbsp warm water, the mint leaves, the juice of ½ a lime and 2 tbsp honey then whiz to a smooth consistency (it may take a minute or two, but keep whizzing and scraping down the sides as needed). Taste and add more lime juice or honey if needed. A pinch of salt can help bring out the flavour too.
Tip into a container and freeze for 2 hours before serving. If you freeze the sorbet for longer, you may need to let it stand at room temperature for a few minutes before scooping.
Do you have a great recipe for eating well and cutting food bills? Email [email protected]. If we print it here, we’ll send you a bottle of champagne
*THIS COST ASSUMES YOU ALREADY HAVE SOME BASIC STORE-CUPBOARD INGREDIENTS. PRICES TAKEN FROM SAINSBURY’S AND CORRECT AT TIME OF GOING TO PRESS.
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