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River Cafe Strawberry Sorbet

by Rose Gray, Ruth Rogers, Sian Wyn Owen, Joseph Trivelli from River Cafe 30

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

Rose Gray, Ruth Rogers, Sian Wyn Owen, Joseph Trivelli

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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From the book: River Cafe 30

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