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Strawberry lemon sorbet

Strawberry lemon sorbet

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus 4-5 hours freezing
  • More effort
  • Serves 8 - 10

Refreshing and bursting with fruitiness

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: per serving for 8
HighlightNutrientUnit
kcal460
fat0g
saturates2g
carbs119g
sugars105g
fibre0g
protein2g
low insalt0g
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Ingredients

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

Method

  • 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.

Goes well with

Recipe from June 2002, June 2002

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Overall rating

Rating: 5 out of 5.4 ratings
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