Strawberry sorbetto (Italian strawberry sorbet)
Bright, intensely fruity strawberry ice with a squeeze of lemon. Just four ingredients and free from every common allergen.
- Time4 hr 15
- LevelEasy
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the sugar and water in a small pan over a low heat. Stir until the sugar dissolves, then simmer for 2 minutes and leave to cool.
2 min - 2
Blitz the strawberries with the lemon juice in a blender until completely smooth. For a very silky sorbet, push through a sieve to remove the seeds.
- 3
Stir in the cooled syrup and the vodka, if using. Chill the mixture for 1 hour until very cold.
60 min - 4
If you have an ice cream machine, churn for 25 minutes until thick, then freeze in a tub until firm.
25 min - 5
Without a machine, pour into a shallow tub and freeze. Every 45 minutes, beat with a fork or whisk to break up the ice crystals, four or five times in total.
- 6
Let the sorbet stand at room temperature for 10 minutes before scooping. It tastes best within 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
