Strawberry lemon sorbet

Strawberry lemon sorbet

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(2 ratings)

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Cooking time

Prep: 20 mins Plus 4-5 hours freezing

Skill level

Moderately easy

Servings

Serves 8 - 10

Refreshing and bursting with fruitiness

Nutrition and extra info

Nutrition info

Nutrition per serving for 8

kcalories
460
protein
2g
carbs
119g
fat
0g
saturates
2g
fibre
0g
sugar
105g
salt
0g

Ingredients

  • 2 lemons, roughly chopped (the lot)
  • 800-900g/1lb 12oz-2lb caster sugar
  • 1.8kg/4lb strawberries, hulled juice of 2 more lemons

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Method

  1. Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
  2. Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary – the flavour of the lemon should be intense but not overpower the strawberries.
  3. Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.

Recipe from Good Food magazine, June 2002

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Comments

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drtrollface's picture

TEH CAEK IS A LAE

gilliebeans's picture

I have made this many times over the years from a recipe attributed to Ruth Rogers and Rosie Gray (Good Food) but I do not have the date. I do not have an ice cream maker but this recipe says "Freeze in a rigid container. Whisk. Freeze again until semi-frozen. Whisk again then freeze" A bit of a palaver but well worth the trouble. Hope this helps QWERTREW.

qwertrew's picture

Does any one know an alternative to making the sorbet without an ice cream maker?

astroboy's picture
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My ice cream maker holds 1.5kg and I had to do two batches, so I recommend halving all ingredients if you want to do it in one. Apart from that it was an easy recipe and if you get the ratio of strawberry/lemon right, it's got a really refreshing but sweet taste to it.

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