Homemade Strawberry Sorbet
A delicious, simple 4 ingredient recipe for luscious fruit forward sorbet that celebrates strawberry flavors.
Ingredients
- 680 gramsstrawberries* (24 ounces, about 30-35 strawberries)
- 12 ounceswater (1.5 cups)
- 7 ounceswhite sugar (1 cup)
- 2 tablespoonslemon juice
Directions
- 1
Place ice cream maker bowl into the freezer according to manufacturer's instructions.
- 2
Wash and hull strawberries then place in blender or food processor with the water. Blend until smooth puree. (If using frozen berries, thaw ahead of time.)
- 3
Strain puree through fine mesh sieve into a medium saucepan. Push as much liquid through as possible, leaving only seeds and thick pulp behind.
- 4
Add sugar and two tablespoons of lemon juice. Place over medium-low heat, and stir until sugar is completely dissolved.
- 5
Pour into container with lid and refrigerate until completely cool. 2 hours minimum.
- 6
When the ice cream churn bowl has frozen for the necessary amount of time and sorbet base is cool, place in ice cream maker and churn according to manufacturers instructions.
- 7
When fully frozen (Smooth/glossy) transfer to a freezer safe container and store in freezer until ready to eat. When ready to eat, let sit at room temperature 5-10 minutes to allow to soften.*