Strawberry Sherbert

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Sharrow Bay,

Chef/proprietor Francis Coulson


  • 1½ lb. (675 g.) strawberries
  • 4 oranges
  • 1½ lemons
  • 1 lb. (450 g.) castor sugar
  • 15 fl.oz. (425 ml.) port
  • 15 fl.oz. (425 ml.) semi-sweet wine
  • dash of Kirsch

For the syrup

  • 14 oz. (400 g.) castor sugar
  • 1¾ pints (litre) water


Make a syrup by dissolving the sugar in the water and boiling.

Hull the strawberries and liquidise with rind from the oranges and lemons.

Segment the fruit and liquidise. Then pass all the ingredients through a sieve. Mix with the port and wine and Kirsch. Stir in the sugar and place into an ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.