Saturday Sorbet

Although the weather officially hit 100 degrees today, we were fully prepared. We started the day with a refreshing cycle along the river down to The Water Lab for some fun family splash time (I feel like this is fast becoming my second home). Once soaked, we cycled on to Cobble Hill (wet clothes + hot weather = old fashioned air conditioning) where we picked up some yummy ingredients for lunch and afternoon tea. We made an Asian coleslaw which we served with marinated grilled tofu for lunch and then O prepared a delicious strawberry and orange sorbet. In the afternoon the gorgeous Appleby family came round and we enjoyed a few glasses of fizz with raspberries, Ladybird bakery Brooklyn Blackout cupcakes, Baked salted brownies, One Girl Cookies petit fours and O’s amazing sorbet, mmmm. This is how to do 100 degree heat people.

How to make strawberry orange sorbet


  • 1 cup water
  • 2/3 cup sugar
  • 2 3/4 cups sliced hulled strawberries (about 1 1/2 one-pint baskets)
  • 1/2 cup fresh orange juice
  • 1/2 teaspoon grated orange peel

Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.

Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total. Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.


Making sugar syrup

Using seasonal strawberries for the sorbet

Add freshly squeezed orange

After careful monitoring and stirring – voila – you have sorbet

You can never have enough chocolate


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