Fresh Strawberry Sorbet

I’m going to do that food blogger thing that annoys so many people and tell you a story about why I love this recipe for Fresh Strawberry Sorbet so much.

In my family, there are a few special desserts that always appear at certain times of year. There are the little white chocolate amaretto bombes with booze soaked dried cherries that always appear in the freezer at Christmas time ready to be finished with another slug of Disaronno just before serving, and in the summer, it is my Mum’s Hazelnut Meringue Gateau recipe.

The gateaux itself is great, a frozen cream cake of sweetened whipped cream, toasted chopped hazelnuts and broken meringue finished with a generous dusting of cocoa powder on top, but what makes the Hazelnut Meringue Gateau so special is the strawberry sauce, a generous double portion served in a jug for pouring at the table.

Now, I’m more than a little bit obsessed with that sauce. It is just blitzed up strawberries brightened with a bit of lemon juice and sweetened with a little icing sugar, but I could drink that stuff (actually, don’t tell but when I was a child and there was some left unattended in the fridge, I did!) I’m always around to lick the food processor and spatula when a fresh batch has been made, and family know to get in there first if they want any because my little portion of gateau will be practically swimming in the sauce once I get my hands on the jug. You know that person who always hogs the gravy boat? I’m that person with the strawberry sauce.

Anyway, so why am I sitting here telling you about a gateau and a sauce in a sorbet recipe? Well, it is because – if I may blow my own trumpet for a moment – my genius knows no bounds. I’ve re-created my mothers strawberry sauce in sorbet form so I can literally eat it with a spoon without getting told off (let us move past the part where Im an adult with my own home who makes my own rules for a moment!)

Slightly sweetened with sugar syrup and brightened with lemon it tastes almost identical, but has the added bonus that you can just eat it by itself for dessert, or spoon a little into a glass and top with prosecco for an instant summer strawberry bellini.

It all started when I purchased a massive £4.70 tray of jamming strawberries that were already slightly past the end of their shelf life and discovered that the lorry driver shortage means there is literally know jamming sugar left on supermarket shelves anywhere. After making two massive batches of Homemade Strawberry Ice Cream I till had a tonne left, hence this sorbet. I’m telling you this is this is not a sorbet to make from supermarket strawberries unless you fancy robbing a bank or taking out a second mortgage; you need a stupid amount. Instead, bookmark this for when you’re lucky enough to get your hands on a glut, either from the garden or like I managed to a little past their best from a farm shop. Future you will thank you when they remember this recipe.

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Fresh Strawberry Sorbet

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Freezing Time: 40 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour
  • Yield: Serves 1012 1x
  • Category: Dessert
  • Diet: Vegan

Description

This Fresh Strawberry Sorbet recipe is the perfect thing if you have a glut of summer strawberries on your hands, simply sweetened with a little sugar and brightened with a hit of fresh lemon.


Ingredients

Scale
  • 120g (1 1/4 oz) white caster sugar
  • zest and juice of 1 large lemon
  • 650700g (approx 1 1/2 lb) fresh strawberries

Instructions

  1. Combine the sugar, lemon zest and juice in a small saucepan and set over a medium heat. Heat, stirring occasionally until all the sugar has dissolved and you have a thick syrup. Set aside.
  2. Meanwhile, top all the strawberries and transfer them into a large glass bowl. Using a stick blender blitz into a smooth sauce. Blitz in the cooling sugar syrup.
  3. In an ice cream maker, blend the sorbet for approximately 40 minutes, as per the machine instructions – all machines tend to come with a recipe for lemon sorbet: use that one as a guide. The end result should be just looser than you’d want for scooping into a cone.
  4. Freeze in an air tight container and eat within 3 months. 

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