Strawberry sorbet

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Stephen Crane's simple strawberry sorbet recipe uses strawberry purée, a great time-saving measure for this refreshing, summer dessert. The sorbet can be enjoyed alone, as an accompaniment to chocolate puddings or alongside pastry desserts such as a strawberry mille feuille.

First published in 2015




Strawberry sorbet


  • Ice cream maker


Place the sugar and water in a pan, bring to the boil then set aside to cool completely
  • 120g of caster sugar
  • 50ml of water
Measure out 120ml of the cooled syrup and mix with the strawberry purée and lime juice. Place in the fridge to chill, then churn in an ice cream maker. Freeze until ready to serve
First published in 2015

As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.

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