Sorbetto alla Fragola

Strawberry Sorbet

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 1.8 kg (4 lb) strawberries, hulled
  • 2 whole lemons, roughly chopped

Method

Place the lemon pieces into a food processor or blender with the sugar, and pulse-chop until the lemon and sugar have combined. Pour into a bowl.

Purée the strawberries and add to the lemon. Add about half the lemon juice, taste and add more if necessary – the flavour of the lemon should be intense but not overpower the strawberries.

Pour into an ice-cream machine and churn unti