Strawberry Sorbet

Sorbet à la fraise

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 250 g ( oz) strawberries
  • ½ lemon
  • 80 g (3 oz) caster or icing sugar


  1. Put two or three of the best strawberries on one side, complete with their green tops. Wash and hull the remaining strawberries, and purée them in a liquidiser or through the fine blade of a mouli-légumes. Add the sugar and the juice of half a lemon, and beat thoroughly with a wire whisk. Transfer the mixture to the ice-cream maker and freeze.
  2. To serve the sorbet scoop it into balls with a spoon dipped in hot water and pile it into well-chilled ice-cream dishes.
  3. Lightly moisten the whole strawberries which you have kept on one side, by dipping them into iced water and draining them well; then dip them into caster sugar so that they are prettily frosted. Place one on top of each sorbet.