by Cafe St Honoré in

I have to admit I have a soft spot for Coupar Angus, where we buy our strawberries. My father is from there and our family have a long history in that wee village. I have very fond memories of being sent to my Auntie’s for a summer ‘’at the berries’’ and eating as many as I could pick! I can still remember the taste of the ham and tomato rolls my wonderful Auntie made for our packed lunches. It is wise not to play around too much with our brilliant strawberries. Keep at room temperature and just a rinse under the tap before eating. And with this cracking crème fraîche sorbet it’s perfect on a hot day ‘’at the berries’’!

Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4


1 to 2 punnets of strawberries – I get mine from Coupar Angus – husks removed, gently washed and at room temperature

A few sprigs of mint or sweet cicely

750g crème fraîche, I use Katy Rodgers

375g unrefined caster sugar

325g water

50g glucose

Juice of half a lemon


To make the sorbet, start by making a stock syrup by bringing the water, sugar and glucose to the boil and simmering for 3 minutes. Allow to cool and retain a little for a coulis. Whisk in the crème fraîche then add lemon juice to taste. Chill and freeze in an ice-cream machine following the manufacturers instructions. Keep in the freezer until required.

To make a coulis, take a handful of strawberries and place into a liquidiser with a squeeze of lemon juice and a little of the stock syrup and blitz until smooth. Pass through a fine sieve into a squeezy bottle for ease of serving.

Before serving, ensure the berries are room temperature, as they taste so much better. Fill 4 bowls with halved strawberries and squeeze over the coulis then top with a ball of sorbet. Garnish with some fresh mint or sweet cicely.