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    Strawberry and Sorrento lemon sorbet

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    Strawberry and Sorrento lemon sorbet

    A thick, sweet-tart sorbet, full of fresh fruit, this has a glowing cerise colour and a marvellous scooping texture thanks to the pectin from the lemon pith.

    • Preparation time: 15 minutes, plus chilling, churning and freezing
    • Cooking time: 5 minutes
    • Total time: 20 minutes, plus chilling, churning and freezing

    Makes: 400ml (serves 4)


    125g golden granulated sugar
    1½ Sorrento lemons * or other unwaxed lemons
    350g strawberries, hulled and halved

    (*Available in selected stores)


    1. Put the sugar in a small pan with 125ml water. Gradually bring to the boil, stirring until the sugar dissolves, then remove from the heat and set aside to cool a little. Juice 1 lemon and cut the remaining ½ in half again. Put the lemon quarters in a bowl with the lemon juice, strawberries and warm sugar syrup. Toss lightly then cover and chill for at least 1 hour (or overnight) to macerate.

    2. Remove from the fridge, then purée in a blender until it resembles a smoothie. Using the back of a ladle, push through a fine-mesh sieve into a jug, until you are left with just seeds and fibres; discard these. Pour the mixture into an ice-cream machine and churn according to the instructions until thick and frozen – about 20-25 minutes (or follow the instructions below). Transfer to a lidded container (about 400ml capacity). Top with a piece of baking parchment, cover and freeze for at least 3 hours until ready to serve. It will keep for up to 3 months in the freezer. 

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    This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue


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