Strawberry Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is fresh, soothing, easy and just lovely for that time of year when strawberries show up. It works well both by hand or in an ice cream machine, but if do you use a machine you’ll get a particularly smooth sorbet with no icy granules. I like this served with a small dollop of fresh cream or totally alone.


  • 500 g(1 lb2 oz) fresh strawberries, hulled
  • about 180 g( oz) sugar
  • juice of half a lemon
  • one longish strip of lemon peel with no pith
  • 4 tablespoons milk


Purée the strawberries in a blender or processor until they are completely smooth, then tip them into a medium-sized bowl or container that has a lid.

Put the sugar, lemon juice and lemon peel in a pan with 375 ml(13 fl oz/ cups) of cold water. Bring to the boil and cook, stirring, for just long enough to dissolve the sugar. Remove from the heat and leave to cool for 10 minutes or so.

Fish out the lemon peel and pour the syrup into the strawberry purée. Add the milk and mix well, then put the lid on and put in the fridge until completely cooled. Now put the bowl in the freezer. After an hour give the mixture an energetic whisk with a hand whisk or electric mixer. Put it back in the freezer and then whisk again after another couple of hours. When the sorbet is nearly firm, give one last whisk and put it back in the freezer to set.

Alternatively, pour into your ice cream machine and churn, following the manufacturer’s instructions.

We wanted sleepovers and midnight feasts and would insist on setting the alarm for five to midnight. My father would sit on the terrace those nights, quite silent in his dressing gown, until we had just about finished.