Lucy Carr-Ellison and Jemima Jones

Lucy Carr-Ellison and Jemima Jones are co-founders of neighbourhood restaurant Wild at Tart in Belgravia

Monday

20 Jun 2022
How to master homemade strawberry sorbet
How to master homemade strawberry sorbet
How to master homemade strawberry sorbet

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 sorbetIngredients 225 mg water200g sugar75g light corn syrup 455g fresh strawberries (over ripe strawberries are best)60ml freshly squeezed lemon or lime juiceChampagne, to serveCombine the water and sugar in a medium-sized saucepan.

How to master homemade strawberry sorbet
Useful links
  • Advertise with us
  • Sponsor an event
  • Submit a story
More from The Spectator
  • Spectator Australia
  • Apollo Magazine
  • The Spectator Shop
About us
  • About The Spectator
  • Contact & FAQs
  • Privacy & cookies
  • Terms and conditions
  • Jobs and vacancies
  • Site map
Subscribe
  • Subscribe today
  • Sign up to our emails
  • The Spectator Club