Strawberry Sorbet

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30 g caster sugar
30 ml water
250 g strawberries, hulled & cut in half
juice of 1 medium orange (approx 40 ml)


  1. Put the sugar and water into a saucepan and boil until syrupy (about 3 minutes).
  2. Allow to cool.
  3. Puree the strawberries with an electric hand blender and combine with the cooled syrup and orange juice, and then pour this mixture into the ice lolly moulds.
  4. Freeze until solid.

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