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.

    78 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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    Reviews in English (54)


    wonderfully simple recipe. A delicious, smooth and very tasty sorbet. Yum! Will be making again.  -  24 Jun 2011


    Not overcomplicated. Simply delicious. Tripled the recipe using supermarket "ugly" strawberries. Kids can't stop munching it.  -  13 Aug 2016


    This recipe is OK but overcomplicated, plus I had to keep it overnight to get right consistence. My easier version involves frozen strawberries mixed with splash of swepps depending on desired consistence, and optionally splash of cherry liqueur. Made in minutes, effect the same.  -  12 Aug 2016