Strawberry Sorbet Sodium Benzoate
Our Strawberry Sorbet is a refreshing treat and can be preserved in your freezer.
It is crucial to use a preservative when storing your strawberry sorbet. Sodium Benzoate plays an essential role in preventing harmful bacterias and molds from spoiling your strawberry sorbet and preventing food poisoning. You can’t always detect food spoilage from just looking for mold growth. Sometimes your food can have organisms that develop on your food over time and increases your ability to develop food-borne illnesses. Using just a tiny 1/3 teaspoon of Sodium Benzoate (as stated in our recipe), you can prevent any spoilage from happening. With this recipe, you can use any fruit you like in place of the strawberries, such as Cherries, Blueberries, and even mangoes.
Instructions:
1.-Heat the sugar and water in a small saucepan over medium-low heat until the sugar is dissolved. This should take about 7 minutes. Add the lemon juice and salt to the sugar syrup while it is still warm, along with 1/3 teaspoon of Sodium Benzoate.
2 – Puree the Strawberries with the sugar mixture into a blender and blend until smooth.
3- Put in freezer and chill for at least 2 hours or overnight
4- Once it’s frozen, you can enjoy
5- freeze the rest in an airtight container until your ready to eat.
Strawberry Sorbet Sodium Benzoate
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