Make this tantalising sorbet recipe when the fruits are at their best, meaning when you smell their sweet fragrance as soon as you enter the greengrocer's. The sorbet is best eaten freshly made, but keeps well for three to four days, well-covered, in the freezer.




Skill level

Average: 3.9 (20 votes)


500 g very sweet strawberries (or raspberries)
2 oranges, juiced
1 lemon, juiced
1½ cups caster sugar
½ vanilla bean

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 1 litre

Wash and hull the strawberries. If using raspberries, do not wash them. In a food processor, blend the berries with the orange and lemon juice, and the sugar to a purée. If making a raspberry sorbet, strain the purée to eliminate the seeds.

Split the vanilla bean in half lengthwise and scrape out the tiny seeds inside. Mix the seeds into the fruit purée. Pour the preparation into an ice-cream maker and churn until firm.  Transfer sorbet to a pre-chilled mould, cover with plastic wrap and a lid and store in the freezer.

If you don't have an ice-cream maker, place the fruit purée in a stainless steel bowl and place in the freezer. Allow it to set a little (this may take about 45 minutes), then whisk it for about 10 seconds. Return it to the freezer to set a little more, then whisk again to give it extra lightness and to stop large ice crystals forming.