Strawberry sorbet

Strawberry sorbet

Cool down with this icy number in the heat of the summer when strawberries are at their best

Difficulty and servings

Moderately easy

Makes 750ml

Preparation and cooking times

Total time

Ready in 25 minutes plus freezing

Method

  1. Put the sugar in a saucepan with 250ml water, bring to a simmer and cook for 2 minutes. Cool completely.
  2. Whizz the strawberries in a food processor and push the mix through a fine sieve. Stir in the sugar syrup and vinegar.
  3. If you are using an ice-cream machine, lightly whisk the egg white and add it to the strawberry mixture before churning the whole lot. Then put into a freezer box and freeze until ready to serve.
  4. If you are using your freezer, tip the strawberry mix into a freezer box and freeze until it is almost set (check after 3 hours). Then break it up with a fork and tip it into a food processor, along with the egg white, and whizz it into an icy slush. Tip the mix back into a freezer box and refreeze.
  5. Serve scoops garnished with a few fresh strawberries.

Per 60ml scoop

95 kcalories, protein 0.6g, carbohydrate 24.5g, fat 0.0 g, saturated fat 0.0g, fibre 0.5g, salt 0.02 g

Recipe from olive magazine, July 2008.

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Latest comments and suggestions

  • Binder photo Coffeebean

    25 August 2008

    Coffeebean rated and commented on this recipe

    5 stars

    I made this for a lunch party and it was amazing. I don't have an ice-cream maker and I was impressed with the smooth results - I blitzed it a couple of times during the freezing process.

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  • Binder photo Middle Donalnd

    05 November 2008

    Middle Donalnd rated and commented on this recipe

    5 stars

    wow...fantastic!!! So simply to make. I am surprised there has only been one comment and rating so far. I made it last night and added the egg white when I pulled it out from freezer the 1st time. This morning, I churned it again with the food processor and it doubled in volume!! It tastes wonderful...great for summer, light and soothing!!!

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  • Binder photo Middle Donalnd

    05 November 2008

    Middle Donalnd commented on this recipe

    One question - given that it has egg white in it, can it be kept in the freezer for long?

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  • Binder photo Lauren

    26 February 2009

    Lauren commented on this recipe

    Amazing! I made this for a dinner party last night and everyone LOVED it! Very simple to make, so simple i think i will be making a batch every weekend! Tastes like a summers day!

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  • Binder photo Lauren

    26 February 2009

    Lauren rated this recipe

    5 stars

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  • Binder photo PanClanger

    05 July 2009

    PanClanger rated and commented on this recipe

    5 stars

    This is a lovely sorbet - smooth and silky with gorgeous fresh flavour. It's quite sweet, so next time I make it I might try a tip I read somewhere, by adding a dash of angostura bitters to counteract the sweetness. I am also using this recipe with other fruits as it gives such a lovely smooth result, even without an icecream maker.

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  • Binder photo Cuckoo

    19 May 2011

    Cuckoo commented on this recipe

    Never made a sorbet before and this was so easy and turned out fantastic. Didn't quite have enough strawberries but topped up with peaches and kiwi!

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  • Binder photo Sarah

    15 April 2012

    Sarah rated and commented on this recipe

    3 stars

    Umm very pleasant. I think I might try a recipe without egg white next time because I find this quite creamy and I've always thought of sorbet as more of an ice slush type of thing.

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  • Binder photo Dina2011

    10 July 2012

    Dina2011 rated and commented on this recipe

    3 stars

    This is a nice sorbet, and the idea with the balsamic vinegar is especially lovely. However, I found it much too sweet: I will half the sugar, or maybe only use a third, next time.

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  • Binder photo sbloom

    22 August 2012

    sbloom rated and commented on this recipe

    4 stars

    This was so delicious and refreshing! It was fine without an ice cream maker. I added some extra balsamic vinegar and chopped basil! My only difficulty was pushing the strawberries through the sieve and then trying to get the seeds out of the sieve - still haven't managed this! I served it with hot summer fruits and clotted cream ice cream (which I didn't make!). An excellent way of using up strawberries that are on the turn!

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  • Binder photo cook mania

    16 February 2013

    cook mania commented on this recipe

    If you dont own a food processor boil the strawberries till soft then crush by hand

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Difficulty and servings

Moderately easy

Makes 750ml

Preparation and cooking times

Total time

Ready in 25 minutes plus freezing

Ingredients

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Per 60ml scoop

95 kcalories, protein 0.6g, carbohydrate 24.5g, fat 0.0 g, saturated fat 0.0g, fibre 0.5g, salt 0.02 g

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