Strawberry lemon sorbet
- Ainsley Harriott
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Serves 8 - 10
More effort
Prep: 20 mins
Plus 4-5 hours freezing
A star rating of 4 out of 5.6 ratingsRate
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Refreshing and bursting with fruitiness
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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2 lemons
roughly chopped (the lot)
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800-900g/1lb 12oz-2lb caster sugar
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1.8kg/4lb strawberries
hulled juice of 2 more lemons
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Nutrition: per serving for 8
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kcal460
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fat0g
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saturates2g
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carbs119g
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sugars105g
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fibre0g
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protein2g
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salt0g
low
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Method
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step 1
Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
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step 2
Purée the strawberries and add to the lemon mixture. 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.
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step 3
Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.
Recipe from Good Food magazine, June 2002
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A star rating of 4 out of 5.6 ratings
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