As the weather warmed up in May & June, strawberries begin to ripen & the sorbettari (sorbet man) would wander through the town selling his sorbet to the locals.
The sorbettari became popular outside Naples & many of them migrated throughout Europe in the 19th century, where they taught the art of making sorbetti.
1 lbs/450g ripe strawberries, washed & stemmed removed
8 teaspoons of caster sugar
4 teaspoons of icing sugar
½ pint/300ml whipping cream
Cut the strawberries into quarters & put them in a large glass bowl, sprinkle the caster & icing sugar over them. Cover with cling film & refrigerate for at least 2 hours.
When ready, mix the strawberries with a wooden spoon, breaking up most of them. If preferred, pass the strawberries through a processor.
Using a cold wire whisk & an ice cold metallic mixing bowl, lightly whip the cream. Add the strawberry mixture & continue whipping until the cream is quite firm.
Ladle the sorbetto into freezer safe glasses & place them in a freezer for at least 3 hours before serving.
Garnish with a few sprigs of mint & a few fresh strawberry slices.