Strawberry Sorbet

Serves: 8 pax


  • 1 1/2 cups sugar
  • 1 cup spring water
  • 8 cups fresh strawberries
  • Juice of 1 lemon
  • 1 cup Chambord liqueur


  1. Combine sugar and water in a pot over medium heat.
  2. Cook, stirring, until sugar dissolves.
  3.  Puree 3 1/2 cups strawberries in a food processor or blender until smooth.
  4. Pour through a strainer to remove seeds.
  5. Mix the raspberry puree into the cooled sugar solution and add the lemon juice.
  6. Chill for 2 hours in refrigerator.
  7. Spoon mixture into an ice cream maker and freeze by following manufacturer’s instructions.
  8. To serve, combine remaining strawberries with Chambord and spoon mixture over frozen sorbet.


*Any sorbet not eaten immediately can be placed left in freezer for up to two weeks.

*Place in microwave for a few seconds before eating, to soften slightly

Enjoy our fruit sorbet at Pukawi Restaurant in Aranwa Cusco Boutique

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