Recipe: Wild By Tart’s Strawberry Sorbet
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Recipe: Wild By Tart’s Strawberry Sorbet

The tastiest way to cool down in the heatwave

Looking for a recipe that screams summer? Whip up this strawberry sorbet from Lucy Carr-Ellison and Jemima Jones, the foodie duo behind Wild by Tart in Fitzrovia – who we interviewed here. Pair with champagne for the ultimate treat. 

Recipe: Wild By Tart’s Strawberry Sorbet


  • 225g water
  • 200g sugar
  • 75g light corn syrup
  • 455g fresh strawberries (over ripe strawberries are best)
  • 60ml freshly squeezed lemon or lime juice
  • Champagne, to serve, optional


  1. Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.
  2. Place the strawberries and citrus juice in a food processor, and purée until completely smooth.
  3. Press the purée through a fine-mesh strainer, to remove the seeds.
  4. Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold.
  5. Make the sorbet according to the manufacturer’s directions for your ice cream maker. The finished sorbet will be fairly soft so put in the freezer for a couple of hours to firm up, if desired.
  6. Serve with champagne for the ultimate treat.


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