Strawberry Sorbet
Strawberry Sorbet is easy to make and a great recipe for a crowd! Eat it as is or combine it with other sweet treats for a fancy and fresh dessert.
Ingredients
Units Scale
2 1/2 pounds whole fresh strawberries — (3 pints)
1 3/4 cups sugar
1 1/4 cups water
1/4 cup lemon juice
pinch of salt
Sliced Strawberries for garnish (optional)
Instructions
- Wash & pat dry strawberries. In a medium saucepan over medium heat combine sugar and water and stir until sugar is dissolved. Remove from heat. Add lemon juice and salt and stir.
- Place strawberries and syrup in a blender and blend on high for 1 minute or until perfectly smooth.
- Strain mixture through a fine mesh strainer to remove seeds. Cool in the fridge for 2-3 hours, or overnight, until well chilled.
- Following the directions of your ice cream maker, churn sorbet until it resembles soft serve ice cream. (Mine takes about 13 minutes of churning). Transfer to a container and freeze until firm.
- Scoop sorbet into small bowls and garnish as desired. You may want to remove from the freezer 10 minutes before serving to slightly soften and make scooping easier.
Find it online: https://thesommchef.com/strawberry-sorbet/
