Friday, June 27, 2014

Fresh Strawberry Sorbet

* 1 cup sugar
* 1 cup water
* 1/4 cup corn syrup
* 4 cups of strawberries that have been pulsed prior to being measured
* 4 tbsp lemon juice

1. Make a simple syrup by bringing the sugar and water together to a boil in a medium saucepan.  Reduce the heat to medium and simmer without stirring until the sugar is completely dissolved.  Transfer to a bowl or other container and let cool completely.
2. Combine the already pulsed strawberries with the lemon juice and puree completely in a food processor or blender.  Press the strawberry puree through a fine mesh strainer to remove the seeds.
3. Combine the seedless strawberry puree with the simple syrup and the corn syrup.  Chill for at least 1 hour.
4. Freeze the sorbet mix according to your ice cream freezer manufacturer directions.  After frozen, eat the sorbet or let it ripen in the freezer for 2 hours or so.

Wow - was this delicious!!!!  Even Liam, who doesn't like to eat strawberries, just cannot get enough of this!  It is amazingly refreshing on a hot and humid summer afternoon or evening. If you have an ice cream maker I would absolutely suggest you try this at home.  

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