Layered Strawberry Sorbet and Ice-cream Recipe

Layered-Strawberry-Sorbet and Ice-cream-RecipeLayered Strawberry Sorbet is a great recipe for those who appreciate sweet things, especially with a strawberry flavour. All you need to make it is strawberries, cream, yogurt, sugar, jelly and lemon juice.

As a dessert or even as a part of an afternoon snack, Layered Strawberry Sorbet is an irresistible treat.


  • 400 millilitres cream;
  • 5.29 ounces (150 grams) sugar;
  • 1 dessert spoon lemon juice
  • 2.2 pounds (1 kilo) strawberries;
  • 15.87 ounces (450 grams) Plain flavoured and sugarless Greek yogurt
  • 6 tablespoons powdered sugar;
  • 3 jelly leaves

How to make Layered Strawberry Sorbet and ice-cream:

  • Start by placing the sugar and 29.9 ounces (850 grams) of strawberries – cut into 4 pieces – on heat. Wait until their size is reduced to half, or less than half, and then add 3 soaked jelly leaves. Mix everything very well and put it on the side.
  • Then, mix the cream and the powdered sugar and the lemon juice until you get a sort of thick whipped cream. Add the yogurt and stir until it is well mixed with the rest of the ingredients.
  • Add half of the strawberry mix to the rest of the cream.
  • Linen the sides of a spring-form cake mould with greaseproof paper.
  • Pour half of the strawberry mix in it and then put it in the freezer for 10 minutes. Once you remove it from the freezer, add the white cream and put it the freezer again for another 10 minutes.
  • Repeat this process for the last layer of strawberry cream. Finish by covering everything with a layer of the rest of the strawberry cream. The end result should have four layers.
  • Put it in the fridge for about 12 hours and it’s ready to be served.


Add a Comment

Your email address will not be published. Required fields are marked *