Strawberry Sorbet

Strawberry Sorbet
  • 2 cups water
  • 1 cup sugar
  • 1 quart fresh strawberries, hulled
  • ⅓ cup fresh orange juice
  • ⅓ cup fresh lemon juice
  1. Stir water and sugar in heavy medium saucepan over high heat until sugar dissolves to create a sugar syrup.
  2. Boil 5 minutes.
  3. Puree strawberries in food processor until smooth.
  4. Add strawberry puree, orange, and lemon juices to sugar syrup; stir to blend.
  5. Cover and refrigerate until cold, about 2 hours.
  6. Place mixture in shallow container (3x9-inch metal or glass baking pan) and freeze, stirring every hour until set, about 6 hours.
  7. Cover and freeze in airtight container.
Can be made up to 3 days ahead. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.
Tried this once and forgot the orange so I substituted some orange extract and some fresh limes instead, adjusted to taste.


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