Prepare this delicious spiced strawberry sorbet over the summer months - it will make a delicious recipe for Wimbledon or to serve at the end of a barbecue. For an extra touch, try adding cream soda (120ml) to the ice cream maker before churning to make a delighful strawberry and cream sorbet.

For more dishes using this summer berry, have a look at all of our strawberry recipes

Method
1.
First, make a basic stock syrup with the sugar and water for the base of the sorbet
Making stock syrup
To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved
2.
Place the strawberries in a large bowl along with the salt, lemon zest, star anise and thyme
3.
Suspend the bowl over a pan of gently simmering water until the strawberries have broken down. This will naturally release all the juices and moisture from the fruit
4.
Discard the star anise and thyme sprigs and pour the entire contents into a food processor. Add the stock syrup and lemon juice and blitz until smooth
5.
Taste the mixture, ensuring that it has a nice balance of sweetness and acidity. Then, churn the strawberry purée in an ice cream maker until the sorbet is smooth. Store in the freezer until ready to serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Strawberry sorbet recipe with a sweet white wine

Ingredients

Strawberry sorbet

Equipment

  1. Ice cream maker
  2. Food processor or blender

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Paul Ainsworth's strawberry sorbet recipe carries a bit of a kick and is perfect for strawberry season

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