Strawberry Sorbet From The River Café

In honor of Genius Recipes turning 10 years old, and this iconic three-ingredient Strawberry Sorbet from The River Café that started it all, we’re sharing a new video, with tips for adapting to the fruit and equipment you have, and a podcast episode with the story behind that whole chopped lemon (finally), plus two new sorbet buddies that require no special machinery at all. Serve this at a sorbet party along with the Peach & Lemon Sorbet or Mascarpone Sorbet from The River Café (both on Food52), or all on its own. The sorbet will be at its best and most dramatic with ripe, in-season fruit, but, as River Café co-founder Ruth Rogers advises, the most important thing is to taste the fruit and the sorbet before churning and adjust as needed—it should challenge you a little, and feel like the fruit is exploding in your mouth. Adapted from The River Café Cook Book (Ebury Press, 1996) by Rose Gray and Ruth Rogers. This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.Hear more about this recipe from Ruthie herself, on our podcast The Genius Recipe Tapes.