No-waste Strawberry & Raspberry Sorbet

You know how it goes: you buy some punnets of strawberries and raspberries and there’s some left over that is a bit mushy and less appealing to eat whole. You let them hang around in the fridge for a while longer, hoping they’ll magically improve, and then bin them (hopefully in the compost bin!).

What if you could make yourself a little luxury desert from them instead? Well, you can! Over-ripe fruit is not to be feared. You need to get rid of the obviously mouldy bits of fruit, but even slightly mushy fruit is still full of sweetness and juice. Jams and wines over make use of over-ripe fruit too. It’s also a popular way to make use of fruits too small or too “ugly” for fresh fruit dishes.

This recipe doesn’t add any water which some other recipes do. I’ve never found it to be needed if making a small treat for myself and maybe 1 other person. Adding a bit of water isn’t against the rules, but don’t overdo it or you’ll end up with big ice crystals.

No-Waste Strawberry and Raspberry Sorbet

  • Servings: 2
  • Difficulty: easy
  • Print

A fresh, light summer sorbet that uses up small quantities of over-ripe fruit


    20180626_204613– 2 cups of a mixture of over-ripe strawberries and raspberries (any mix will do)
  • Some sugar or honey


  1. Wash the fruit cutting off any leaves, black bits or mould. Pop these in your compost bucket.
  2. 2.Put the fruit in a sturdy bowl and mash them to a pulp. I use the end of a rolling pin. 3.Transfer the mash into a sieve over a clean bowl that is freezer proof and press it against the mesh so the juices drain out and leave the seeds and stringier bits behind. When you have pressed out all the juice pop the remains into the compost bin.
  3. Use a clean spoon to sample a little of your puree. Add your sugar or honey to taste. Whip this into the puree with a whisk or fork. The more air you can get in the better.
  4. Cover the bowl and place in the freezer.
  5. After 30 mins take the bowl out and whip it again. There should be some ice starting to form
  6. Repeat steps 5 and 6 a few times until you are happy that your sorbet is made up of small crumbs of ice and looks appetising
  7. Serve immediately or keep in freezer for up to a week.

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