Strawberry sorbet
Item 1 of 1
Stephen Crane's simple strawberry sorbet recipe uses strawberry purée, a great time-saving measure for this refreshing, summer dessert. The sorbet can be enjoyed alone, as an accompaniment to chocolate puddings or alongside pastry desserts such as a strawberry mille feuille.
First published in 2015
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Ingredients
Metric
Imperial
Strawberry sorbet
- 590g of strawberry purée, passed through a fine sieve
- 120g of caster sugar
- 50ml of water
- 1/2 lime, juiced
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
Place the sugar and water in a pan, bring to the boil then set aside to cool completely
- 120g of caster sugar
- 50ml of water
2
Measure out 120ml of the cooled syrup and mix with the strawberry purée and lime juice. Place in the fridge to chill, then churn in an ice cream maker. Freeze until ready to serve
- 590g of English strawberry purée, passed through a fine sieve
- 1/2 lime, juiced
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