Lucy Carr-Ellison and Jemima Jones

How to master homemade strawberry sorbet

How to master homemade strawberry sorbet
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There’s no better time of year to tuck into one of the seasons finest ingredients, the strawberry. The crowning jewel of June's harvest, its arrival signals the beginning of summertime - at long last.

This strawberry sorbet is a winner. It’s deceptively easy to make, packed full of flavour and makes for the ultimate treat when served with a dash of Champagne. We love to serve this after a long al fresco lunch in the garden. It’s fresh and light and always goes down a treat. Rustle up some little shortbread fingers to accompany it and it's the perfect pudding. Task the children with that whilst you crack on with the sorbet!

Strawberry sorbet


225 mg water

200g sugar

75g light corn syrup

455g fresh strawberries (over ripe strawberries are best)

60ml freshly squeezed lemon or lime juice

Champagne, to serve

  1. Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring.
  2. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.
  3. Place the strawberries and citrus juice in a food processor, and purée until completely smooth.
  4. Press the purée through a fine-mesh strainer, to remove the seeds.
  5. Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold.
  6. Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft so put in the freezer for a couple of hours to firm up, if desired.
  7. Serve with champagne for the ultimate treat