Eating well is important to me, and I’m happy to make time to cook our meals from scratch. But whatever I make, the final dish has to justify the investment of time and money.
Chocolate babka? Absolutely worth the (not inconsiderable) effort.
A salad I recently made that had me individually grilling a heap of mandolined courgette slices for half an hour while the shrieking smoke alarm provided a sound track that matched my ever-darkening mood? Not so much…
Strawberry-lemon sorbet scores off the charts on the effort to result ratio. Five minutes’ work for a hot-pink, ice-cold, sweet-tart sorbet you’d be happy to eat any day of the year.
And there’s something about blitzing up the whole lemon that is deeply satisfying to me.
The original recipe for this strawberry-lemon sorbet comes from the River Café, via Food52’s Genius Recipes cookbook.
Strawberry-lemon sorbet
(makes about 1 litre)
- 2-3 lemons
- 350g caster sugar
- 900g strawberries
- 1-2 Tb Cointreau or limoncello
- Roughly chop one of the lemons, remove the seeds and place in a food processor with the sugar. Blitz to a slurry and pour into a bowl.
- Purée the strawberries in the food processor. Add to the bowl with the lemon mixture and mix to combine.
- Add the juice of a lemon, taste and add more juice if desired. Add the liqueur and stir again.
- Churn in an ice cream maker until frozen and serve.
Ten More Bites 
This looks so delicious and sounds perfect for a hot day!
You are so right — just waiting for a little sunshine!
Ooooohh my mouth is puckering ! Must try
It’s intensely flavoured, alright 🙂
Yum yum sounds easy & delicious were the little garnish leaves mint?
Mint, yes x
Lovely post 🙂
Yum!
ai ai ai, I love sorbet!!!!
Think you’ll like this one, then. Easy and very sorbet-y 🙂