Campari and strawberry sorbet recipe

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  • Vegan
serves: 10
Skill: easy
Cost: cheap
Prep: 20 min

Nutrition per portion

Calories 166 kCal 8%
Carbohydrates 37g 8%
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  • Strawberry sorbet with Campari is boozy celebration of summer strawberries. Basil and black pepper may not seem like typical dessert ingredients, but they really enhance the flavour of the strawberries. This strawberry sorbet with Campari is the perfect refreshing dessert to serve at summer barbecues. It’s so light but full of flavour, and the savoury notes of basil and pepper make it so moreish. To make our strawberry sorbet, we used a puree made from blended fresh strawberries. If you can’t get hold of fresh strawberries, you could try using frozen – they’re often cheaper too! This impressive homemade strawberry sorbet is so simple yet so flavourful. It beats a tub of shop bought sorbet any day!


    • 100ml lemon juice
    • 250g sugar
    • half a bunch of basil
    • 450g strawberry puree
    • ½tsp black pepper, cracked
    • 100ml Campari


    • In a saucepan, gently heat the lemon juice with the sugar, 200ml water and basil leaves. As soon as the sugar has melted, remove from the heat and set aside to cool.

    • In a large bowl, mix together the strawberry puree and Campari. Remove the basil leaves from the cooled sugar mixture, then stir it through the strawberry mixture.

    • Pour into a container, cover and freeze until solid. To serve, scoop balls of the sorbet into bowls.

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