Wednesday, 13 August 2014

Strawberry sorbet

Winter in Australia is different to winter in other parts of the world. It means strawberries. It means the occasional day that is not merely mild, but downright warm. With this being my 100th post, it seemed as good a time as any for ice-cream... well, strawberry sorbet to be exact. It's hard to believe that just three ingredients and very little effort (all the heavy-lifting is done by the machinery involved) produces something as spectacular as this. The whole lemon gives a lovely zing to a fruit that in refrigerated (much less frozen) form can often be quite blandly sweet. Instead, with its inclusion, the flavour matches the colour in intensity - scarlet, sticky, sweet.

Have it in a cone, or a bowl, or straight out of its freezer container with a spoon. Have it simple and unadorned or marry it with mascarpone, meringue, rose petals and pomegranate seeds - like Yotam Ottolenghi in this month's Bon Appétit - for a Middle-eastern mess. Have it with kids, with a vegan (no eggs or dairy!), or even a person who doesn't like strawberries (I swear, it may convert them). However you have it, ice-cream is always a celebration. Happy 100th. Thanks for reading.

Strawberry sorbet
Adapted from a recipe by ever reliable The River Café, via Food52

I used a combination of lemons and limes, so if you pick up the wrong citrus fruit by mistake, do not panic.

2-3 lemons, 1 seeded and roughly chopped and the others juiced  
2 cups sugar 
2 pounds strawberries, hulled  
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.  
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.


  1. What a great and simple recipe, I didn't know you use pounds in Australia!! I can't wait to go out and buy an ice cream maker so I can try this!

  2. Congratulations Alice on your 100th entry! That is impressive to keep us entertained and challenged for one hundred times!!! I'm impressed that you find interesting recipes to challenge us. So think I will raise a date truffle to you and say ... good job. Keep it up.

  3. Looks beautiful Alice. Those winter strawberries from Queensland are the best. I just scoffed almost an entire punnet myself macerated in a bit sugar and lemon juice and they were so good so I imagine this sorbet would be divine.

  4. Well, that's a shout out to our non strawberry loving friend....did you manage to convert JW? They don't last long enough in our house to be made into sorbet. Devoured in a hurry by the little people.