Refreshing strawberry sorbet

    2 hours 30 min

    This homemade strawberry sorbet is a little different from other recipes. The mixture is thickened before freezing, resulting in a melt-in-the-mouth frozen treat. If you don't like using cornflour, substitute in tapioca starch.

    64 people made this

    Serves: 4 

    • 450g ripe strawberries, hulled and chopped
    • 100g caster sugar
    • 1 pinch salt
    • 1 1/2 teaspoons cornflour
    • 1 1/2 teaspoons cold water
    • 3 tablespoons lemon juice

    Prep:15min  ›  Cook:5min  ›  Extra time:2hr10min freezing  ›  Ready in:2hr30min 

    1. Place berries in the bowl of a food processor and process until smooth. Combine berry puree, sugar and salt in a large saucepan. Heat until melted and just simmering. Whisk cornflour into the cold water; stir into heated berry mixture. Remove from heat and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
    2. Freeze in ice cream maker according to manufacturer's instructions.


    To freeze this sorbet without an ice cream maker; pour strawberry mixture into a shallow dish, place dish in freezer, stir occasionally until sorbet reaches desired consistency.

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