Strawberry Sorbet

1/2 to 3/4 pound of fresh strawberries, sliced
3/4 cup of granulated sugar ( a bit more or less depending on the sweetness of the berries)
The juice of 1 large lemon (~2 tablespoons)
1/4 cup corn syrup
2 cups of cold water

STEP 1 – Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered for at least one hour (preferably overnight)
STEP 2 – When ready to freeze the mixture, purée strawberries, using the pulse setting on a blender
STEP 3 -Add the corn syrup and cold water, and mix until combined
STEP 4 -Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Makes 1 generous quart


1 Response so far »

  1. 1

    brian said,

    thank ya… ini r

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