Strawberry lemon sorbet
- Preparation and cooking time
- Plus 4-5 hours freezing
- More effort
- Serves 8 - 10
- 2 lemons , roughly chopped (the lot)
- 800-900g/1lb 12oz-2lb caster sugar
- 1.8kg/4lb strawberries , hulled juice of 2 more lemons
- STEP 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.
- STEP 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.
- STEP 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.