Desserts strawberry sorbet with fresh strawberries

Published on August 28th, 2011 | by Gareth


Vanilla and strawberry sorbet

I‘m loving how plump and sweet strawberries are right now.  The waft of intense ripe strawberry that you
are treated to when you pick up a punnet is mouth watering. It instantly triggers thoughts of warm weather, delicious desserts and Pimms. 

This and the fact that I now have an ice cream machine is a culinary marriage blessed by the food gods.  Sorbets are a fantastic way of using delicate flavours, strawberry and vanilla being two old favourites of mine.  The original recipe (by Alex Barker) calls for the juice and zest of a whole orange but I wanted the strawberry to be the hero, so reduced it by half.


An image of fresh strawberries on a chopping board.

Simply strawberries


  • 500g strawberries
  • 225gm sugar (caster sugar is ideal but normal granulated or
    raw sugar is fine)
  • 250ml water
  • 1 vanilla pod
  • 2 tsp lemon juice
  • Juice of half an orange



  • Heat the water in a pan and add the sugar. Bring to the boil, reduce heat and simmer for 5 minutes.
  • Remove the sugar syrup from the heat.
  • Add the vanilla pod (I cut a slit lengthways in the pod to release the vanilla seeds). Allow this to infuse for 20 minutes.
An image of vanilla sugar syrup in a pan.

Vanilla sugar syrup – infuse


  • Wash and hull the strawberries, then puree in a blender.
An image of Strawberry puree

Puree strawberries

  • Pour the puree through a sieve to remove most of the
    strawberry seeds.
An image of strawberry puree being strained.

strain the strawberry puree

  • Once the sugar syrup has cooled combine it with the orange juice, lemon juice and strawberry puree.
  • If you have an ice cream maker follow the manufacturers instructions from here.
  • If not pour it into a sealed freezer proof container and chuck it in the freezer. Remove every 2 hours to thoroughly blend it with an electric whisk or even a fork. Churning is a vital part of the process to ensure smooth sorbet or ice cream. Repeat this several times until you have a firm sorbet.
  • Scoop and serve with fresh strawberries.
An image of strawberry sorbet


I think my next icy dessert will have to be white chocolate and strawberry ice cream. I am also experimenting with a Pimms sorbet (complete with cucumber, mint and strawberry).

Ice cream or sorbet?….and whats your favourite flavour?

An image of strawberry sorbet with fresh strawberries in a ramekin.

Potted sorbet?





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About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

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