River Cafe Strawberry Sorbet

The perfect summer treat, this heavenly strawberry sorbet from The River Cafe team is a timeless classic. Follow this foolproof recipe using the best seasonal strawberries for a light and delicious dairy-free dessert.

From the book

River Cafe 30 by , , &
River Cafe 30
Comforting Italian cooking at its finest
Timeless recipes from the celebrated London restaurant
Classic desserts and delicious cakes
Serves 10


2 unwaxed lemons, roughly chopped
900g caster sugar
1.8kg strawberries, hulled
Juice of 2 lemons

Essential kit

You will need: a food processor and an ice-cream machine.


Put the lemon pieces into a food processor with the sugar and pulse-chop until the lemon and sugar are combined.

Add the strawberries and purée. Add about half of the lemon juice and stir to mix.

Taste and add more lemon juice, if necessary – the flavour of the lemon should be intense but should not overpower the strawberries.

Pour into an ice-cream machine and churn until frozen.

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