Strawberry lemon sorbet

Strawberry lemon sorbet

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(3 ratings)

Prep: 20 mins Plus 4-5 hours freezing

More effort

Serves 8 - 10

Refreshing and bursting with fruitiness

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving for 8

  • kcal460
  • fat0g
  • saturates2g
  • carbs119g
  • sugars105g
  • fibre0g
  • protein2g
  • salt0g
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Ingredients

  • 2 lemons, roughly chopped (the lot)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 800-900g/1lb 12oz-2lb caster sugar
  • 1.8kg/4lb strawberries, hulled juice of 2 more lemons
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

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.

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Comments, questions and tips

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emma_archer
4th Jun, 2017
3.8
I would agree that it is far too much sugar, 75% or less would be plenty. Otherwise, delicious! Also, I didn't use the pith of the lemon, I used a micro plane to take off the zest, juiced them and scraped out any extra flesh and used that.
sirlene's picture
sirlene
29th Aug, 2016
Is it that obvious that the lemons should be first peeled?
peetree
19th Dec, 2014
Ouf! Go easy on the sugar...
drtrollface
3rd Jul, 2012
TEH CAEK IS A LAE
gilliebeans
7th Jul, 2011
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
23rd Jun, 2011
Does any one know an alternative to making the sorbet without an ice cream maker?
astroboy
6th Apr, 2008
4.05
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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