Dessert - Strawberry and wild strawberry sorbet (Bourgogne Pinot noir)


  • 500 g strawberries
  • 2 punnets wild strawberries
  • 1 dl water
  • 80 g sugar
  • the juice of half a lemon


Recipe for 4 personsextract from "Dessert - Plaisir" by Christine and Bernard Charretoon.

1 - Wash and remove the stalks off the strawberries, cut them into  slices. Rapidly rinse the wild strawberries under the tap and drain them.
2 - Pour the water and sugar into a saucepan, stir well to dissolve the sugar. Bring to the boil and cook for about 10 minutes. Squeeze the half lemon.
3 - Put the strawberries and wild strawberries in the blender bowl, sprinkle with lemon juice and syrup. Blend to obtain a coulis.
4 - Pour the coulis in the ice-cream maker and switch on. Serve the sorbet in balls and decorate with fresh fruit. Serve with biscuits or rolled wafers.

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