Strawberry Sorbet
Author: Christopher Kosovich
Ingredients
- 2 cups water
- 1 cup sugar
- 1 quart fresh strawberries, hulled
- ⅓ cup fresh orange juice
- ⅓ cup fresh lemon juice
Instructions
- Stir water and sugar in heavy medium saucepan over high heat until sugar dissolves to create a sugar syrup.
- Boil 5 minutes.
- Puree strawberries in food processor until smooth.
- Add strawberry puree, orange, and lemon juices to sugar syrup; stir to blend.
- Cover and refrigerate until cold, about 2 hours.
- Place mixture in shallow container (3x9-inch metal or glass baking pan) and freeze, stirring every hour until set, about 6 hours.
- Cover and freeze in airtight container.
Notes
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.
Tried this once and forgot the orange so I substituted some orange extract and some fresh limes instead, adjusted to taste.