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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.
Ingredients
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.
Method
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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