Culinary seasonal delights for you to replicate at home from our executive chef, Matt Crow. All recipes serve six adults. Check out Matt’s expert tips with each recipe.



A sorbet recipe that can be used with most fruits. Matt’s tip – when making a sorbet with fruit that isn’t overly sharp, adding a squeeze of lemon or lime juice goes a long way to bring out the natural flavour of the fruit.


500g chopped hulled strawberries
200g caster sugar
300g water
1 x lime


Place the water and sugar into a saucepan, whisk to dissolve the sugar and place on the heat. Once the stock syrup has come to a simmer remove from the heat immediately so not to reduce. Leave on the side to cool.

Blend the strawberries (with a blender) until completely smooth.

Place a mixing bowl on your scales and pour the strawberry puree into the bowl. You should have 500g of pureée – don’t worry if not as you may have lost a few grams whilst blending.

Record the weight of the strawberry purée, tare the scales, pour in the same weight of stock syrup into the purée mixture, squeeze in the juice from the lime and whisk. The sorbet is now ready to make.

Method 1: ice-cream machine

If you are lucky enough to own an ice cream machine, place the mix into the machine, follow the instructions and it will take care of it for you!

Method 2: freeze and blend

Pour the sorbet mix into a freezer safe container to a depth of 1 inch. Place in freezer.

Once completely frozen, break up using a spoon and blend in small batches in a separate bowl. After each batch, place the smooth mixture back into the freezer to keep it frozen.

Once all the sorbet is smooth, mix and compress into the final container and freeze for 3 hours before serving.

Method 3: whisk and freeze

Place the cooled mixture into a sealed container big enough to whisk in and put in the freezer for 40 minutes.

After the 40 minutes whisk and place back in the freezer. Continue to whisk the sorbet every 30 to 40 minutes until completely frozen.

Strawberry Sorbet recipe at Sky Park Farm

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