Make your own free website on

Mark Harrison



(Makes about 1 litre) Rinse the strawberries and remove any stalks and leaves. Chop into small pieces and place in a bowl and continue chopping or in a food blender until you have a strawberry puree. Sieve the puree to remove most of the seeds. Fill a saucepan with about 1cm depth of water and dissolve the fructose sugar. (If you can't get fructose, ordinary cane sugar will work - though I find that fructose tastes better in this recipe). Heat the sugar solution until it just begins to boil and turn slightly yellow. Remove from the heat and pour into the strawberry puree. Mix well. Finally, blend in the extra-thick double cream thoroughly. Pour into a plastic freezer-type container (1 litre capacity) and allow to freeze overnight. No churning is required during freezing.

To make a strawberry sorbet, just leave out the cream. It's just as tasty and much healthier. The fructose syrup is still needed to prevent the puree from freezing hard. Alternatively, try using raspberries if they're readily available.

Serve with fresh strawberries, in meringue nests, on Belgian waffles, with wafers parasols, sparklers, sprinkles, etc. to taste. (...though you might think my tastes are slightly over the top!)

Well, I hope you enjoy the recipe. If you're into making ice-cream, drop me a line...

Back to the kitchen...

Going Home...

Mark Harrison, Marburg, May 2, 1998