Strawberry sorbet

Preparation info
  • Serves


    • Difficulty


Appears in
Gourmet Food for a Fiver

By Jason Atherton

Published 2010

  • About


  • 750 g strawberries, hulled
  • 100 g liquid glucose
  • 50 g


  1. Purée the strawberries in a blender, then pass through a fine sieve (preferably lined with muslin), pressing the pulp with the back of a ladle to extract as much juice as possible.
  2. Pour the strawberry juice into a saucepan and warm over a low heat, then add the liquid glucose and icing sugar and whisk until completely dissolved. Remove from the heat and add the