Strawberry Sorbet

Recipe from Ruth Rogers and Rose Gray

Adapted by Amanda Hesser

Strawberry Sorbet
Craig Lee for The New York Times
Total Time
10 minutes
Rating
5(1,213)
Comments
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This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully. —Amanda Hesser

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Ingredients

Yield:Makes 1½ quarts
  • 1whole lemon, seeded and roughly chopped
  • 2cups sugar
  • 2pounds strawberries, hulled
  • Juice of 1 to 2 lemons
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

119 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 1 gram protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

  2. Step 2

    Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

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Ratings

5 out of 5
1,213 user ratings
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Comments

hl

No ice cream maker? I have had success with sorbets by spreading the pureed mixture in a flat pan (this recipe would probably fit a 9 inch square pan) and freeze until just barely firm. Remove from freezer and break into chunks in your processor. Process until light colored and smooth and immediately return to the freezer until it refreezes. (If you want an even creamier texture, repeat the freezing and processing step one more time.)

Anne Saplin

This has become my "go-to" summer dessert. It's relatively low-calorie, very flavorful, easy to make. My addition: a tablespoon of vodka, to keep the sorbet from freezing solid when it's stored in the freezer a while.

Margaux Laskey, Staff Editor

An entire lemon! Peel and all. I know it sounds crazy, but it's works. Promise.

Victoria

I've made this three times -- love the intense flavor, but the texture is too coarse, you have to chew it, with all that peel.So I thawed it, pressed it through a sieve, and re-froze the mixture. Bingo! A beautiful smooth consistency in addition to the intense flavor.

Clover

This was delicious! I ended up adding about a 1/2c of Sprite for some lime flavor, and it turned out quite well. Highly recommend!

Marina

Has anyone subbed the sugar for honey?

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Credits

Adapted from "London River Café Cook Book," by Ruth Rogers and Rose Gray

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