Strawberry and Chilli Sorbet

Simultaneously sweet, hot and cold, Tonia Buxton's stunning strawberry and chilli sorbet is a wonderful sensation for the taste buds
By Tonia Buxton
Strawberry and Chilli Sorbet
  • Rating:
  • Serves: 3
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes plus cooling and freezing
  • Effort: easy



  • 175 g caster sugar
  • 250 ml water
  • 450 g strawberries, hulled
  • juice of 1 oranges, strained
  • 1 dried chilli, crushed and ground

To decorate:

  • small sprigs mint
  • 12-14 strawberries, sliced


1. Put the sugar and water in a saucepan over medium-high heat. Stir until the sugar has dissolved. Bring to the boil, then remove from the heat and cool.

2. Put the strawberries in a food processor or blender with the strained orange juice. Whiz to a purée. Add the chilli and whiz again.

3. Push the mixture through a fine sieve set over a bowl, pressing with the back of a wooden spoon to get rid of the seeds.

4. Mix the cooled syrup with the purée and pour into a freezer-proof container. Cover the surface with cling film. Freeze for 2 hours, or until ice crystals form around the edges of the sorbet. Tip into a bowl and whisk until smooth. Then return to the freezer for another 4 hours. Alternatively, use an ice-cream maker, following the manufacturer's instructions.

5. About 30 minutes before serving, transfer the sorbet to the fridge to soften slightly.

6. Arrange a mint sprig and some sliced strawberries on each serving dish. Place scoops of sorbet in the centre.

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