Servings: Serves 4 – 6

Ingredients

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

Method

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.

Notes

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.