Strawberry Sorbet (Two-Ways)

This Strawberry Sorbet includes just a few ingredients and is incredibly simple to make. We have given two ways of making it – either by freezing, or by churning. The first is an icy sorbet, whilst the second, using an ice-cream maker, is smooth. Whichever way you choose, you’ll end up with an intensely - flavoured striking dessert that everyone will love.

Simple Freezer Sorbet

Combine water and sugar in a medium-sized saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Reduce heat, simmer 5min. Remove syrup from heat, pour into a bowl, and place in refrigerator to cool.  

Place strawberries into a food processor and blend until smooth. Add cooled syrup, and lemon juice, and pulse briefly, to just combine.  Place mixture into a shallow 20cm x 20cm pan. Place into freezer. After 2hr, stir, and bring frozen edges to the centre. Return to freezer.

Continue to stir every hour, until sorbet is as firm as desired (minimum time approx. 4hr). Once sorbet is entirely icy (like a slushy drink), puree in blender/food processor, place in a bowl and return to freezer.  

Sorbet should be ready to serve between 4-6hr, after first placing into freezer. Once ready to serve, remove from freezer, let stand 5-10min, then scoop into dishes. 

Churned Sorbet

Combine water and sugar in a medium-sized saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Reduce heat, simmer 5min. Remove syrup from heat, pour into a bowl, and place in refrigerator to cool. 

Place strawberries into a food processor and blend until pureed. Press puree through a fine mesh strainer, to remove seeds. Spoon blended strawberries into a bowl, add cooled sugar syrup and glucose syrup. Chill in refrigerator 1hr., until cold.

Churn sorbet mixture according to manufacturer’s directions for your ice-cream maker.

The finished sorbet will be fairly soft, firm it in the freezer for 1-2hr., if desired.