Go Back

Strawberry Sorbet - the "fruit puree/sugar" way

Following the "magic 4:1 ratio" prescribed by Max Falkowitz, we forego the usual sugar syrup and make our strawberry sorbet solely on fruit puree and some added sugar. Could it be easier? Or tastier?


  • about 950 ml (4 cups) strawberry purée [requires about the same amount of whole strawberries in gram!)
  • about 240 ml (1 cup) sugar (optionally, replace 100 ml/ 2/5 cup of the caster sugar with xylitol or inverted sugar)
  • pinch of salt
  • about 2 teaspoons lemon or lime juice


  • Hull the strawberries and purée in a blender or food processor until smooth.
  • Add the sugar and blend well until wholly dispersed.
  • Add lemon/lime juice and salt, blend and (possibly) adjust to taste.
  • Put the base in the refrigerator and for about 2-3 hours until cold.
  • Churn the sorbet in your ice cream maker, and - should you like a firmer sorbet - put the sorbet in your freezer to firm up for a couple of hours or so before serving.