Fresh Strawberry Sorbet

I made this for some friends over the weekend, and it was gone in a matter of minutes. They practically licked the bowl! It probably would have tasted even better if my strawberries weren’t humongous mutant zombie strawberries. Next time I’m going to try it with blackberries.

Strawberry Sorbet recipe

1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart fresh strawberries, quartered
4 tablespoons lime juice

Bring the sugar and water to a boil. Reduce heat and simmer until the sugar is dissolved. Transfer to a bowl and let it cool completely. (You can put it in the refrigerator to speed the cooling process.)

Combine the strawberries and lime juice in a food processor or blender. Process until the berries are puréed (about 1–2 minutes). Press the purée through a mesh strainer to filter out the seeds.

Combine the purée, the sugar syrup, the corn syrup and chill for one hour.

Freeze the puree mixture in your ice cream maker following the directions for your machine. (If you don’t have an ice cream maker I heartily recommend this one.)

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