Recipe: Wild By Tart’s Strawberry Sorbet

Looking for a recipe that screams summer? Whip up this strawberry sorbet from Lucy Carr-Ellison and Jemima Jones, the foodie duo behind Wild by Tart in Fitzrovia – who we interviewed here. Pair with champagne for the ultimate treat. 

Recipe: Wild By Tart’s Strawberry Sorbet

Ingredients

• 225g 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, optional

Method

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. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.
2. Place the strawberries and citrus juice in a food processor, and purée until completely smooth.
3. Press the purée through a fine-mesh strainer, to remove the seeds.
4. Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold.
5. 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.
6. Serve with champagne for the ultimate treat.

READ MORE: 

How To Make Ice-Cream: 2 Easy Recipes / Gill Meller’s Blackcurrant Sorbet