Strawberry Sorbet

Another Gluten-free cooking for kids recipe

Here's a very simple recipe for sorbet, which is perfect for this time of year when fresh strawberries are at their peak and abundant.  We live just down the road from a Pick Your Own farm and there is always great excitement when the sign goes up.  We go out picking, eat far too many  and bring back far more than we need.  This sorbet is a good way to use up some of the glut, but be warned, it's not a great keeper.  A few days in the freezer is about it's limit.  So the recipe I am offering makes a smallish amount, certainly enough for 4. This sorbet is beautifully fruity and light and is just the thing to follow after a summer barbecue.  If you have an ice cream maker, you can do it all in one go.  If not the food processor method works just as well.Ruthie with strawberry sorbet jpg gf.jpg


Serves 4

Preparation time

20 minutes to prepare plus freezing time


150g caster sugar
570ml water
Juice of 1/2 lemon
500g fresh strawberries


Place the sugar in a saucepan with the water.  Gently bring to the boil making sure the sugar is properly dissolved.  Continue simmering until you reach a short thread.  By this I mean, using a spoon, take some of the syrup out and test with your index finger and thumb.  When you can see a short thread forming, the syrup is ready.  This can take 15 minutes or more, so you will need to be patient.  If you’ve gone from short thread to long thread, don’t worry.  Just add a bit more hot water and try again.

Place the strawberries and lemon juice in a food processor.  With the motor running add the syrup and keep whizzing until smooth.  Taste and add more lemon juice if necessary. I like this sorbet quite tart, so you may need to adjust the sugar levels accordingly.  Place in a metal tin and freeze until firm.  If you are using an ice cream maker then follow the instructions for your machine.

To make the sorbet, place the frozen mixture in the clean food processor and whiz until smooth.  Quickly place the mixture back into the tin and freeze until firm.