Serves 4 - 6
Wee Buns Cookery School


  • 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. Add the strawberries and puree again.
  4. 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.

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