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Cakes and Desserts
Cakes and Desserts Info


Strawberry Sorbet

Servings: Serves 4 – 6


  • 800g strawberries, hulled
  • 1 whole lemon
  • 225g caster sugar
  • 300ml (½ pint) water


  1. Put the sugar and water in a small pan, dissolve the sugar, then boil for 7 – 10 minutes.
  2. Pour into a large bowl to cool.
  3. Wash the lemon well, cut in pieces and remove any pips, then put it in a food processor and pulse-chop until fine. This seems odd but trust me it works wonderfully.
  4. Then add the strawberries and puree again. Add the puree to the sugar syrup and cool.
  5. Churn in an ice-cream machine or freeze in a shallow container, breaking up the sorbet every 30 minutes or so until frozen. This avoids large ice crystals.


This is adapted from a River Cafe recipe and was one we made often in the summer months when I worked there.
If you don’t have an ice cream machine, simply put the sorbet in a freezer-proof container and then give it a whisk up every 20 minutes or so until frozen.



Friday morning’s class was very enjoyable. The visit to your local orchard really set the scene! Michelle and her husband gave us a great insight into life in the orchard! It was lovely to meet them and learn about the upcoming apple harvest.

As always your class was an inspiration; I always enjoy your demos.

Well done and thank you!

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