Recipes>Dairy-Free Recipes

River Cafe Strawberry Sorbet

by Rose Gray , Ruth Rogers , Sian Wyn Owen, Joseph Trivelli from River Cafe 30

Easy

Serves 10

The perfect summer treat, this heavenly strawberry sorbet from The River Cafe team is a timeless classic. Follow this foolproof recipe using the best seasonal strawberries for a light and delicious dairy-free dessert.

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Home-made hot weather saviours

From the book

River Café 30

Rose Gray, Ruth Rogers, Sian Wyn Owen, Joseph Trivelli

River Cafe 30

Comforting Italian cooking at its finest

Timeless recipes from the celebrated London restaurant

Classic desserts and delicious cakes

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Ingredients

Essential kit

You will need: a food processor and an ice-cream machine.

Method

Put the lemon pieces into a food processor with the sugar and pulse-chop until the lemon and sugar are combined.

Add the strawberries and purée. Add about half of the lemon juice and stir to mix.

Taste and add more lemon juice, if necessary – the flavour of the lemon should be intense but should not overpower the strawberries.

Pour into an ice-cream machine and churn until frozen.

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Ingredients

Method

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