Lucy Carr-Ellison and Jemima Jones

How to master homemade strawberry sorbet

• 20 June 2022, 4:55am
• From Spectator Life

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225 mg water

200g sugar

75g light corn syrup

455g fresh strawberries (over ripe strawberries are best)

60ml freshly squeezed lemon or lime juice

Champagne, to serve

1. Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring.
2. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.
3. Place the strawberries and citrus juice in a food processor, and purée until completely smooth.
4. Press the purée through a fine-mesh strainer, to remove the seeds.
5. Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold.
6. Make the sorbet according to the manufacturer’s directions for your ice cream maker. The finished sorbet will be fairly soft so put in the freezer for a couple of hours to firm up, if desired.
7. Serve with champagne for the ultimate treat