It’s strawberry season! And while we love eating those ripe, juicy red berries right off the plant, it’s mighty refreshing to turn them into strawberry sorbet.
This easy recipe combines a simple syrup made of sugar and water with fresh strawberries, a little lemon juice, and a pinch of salt to create a vibrant, summery sorbet.
- 1 cup water
- 1¼ cups granulated sugar
- 16 ounces (or a little more) fresh strawberries
- Juice of 2 lemons
- Pinch sea salt
- Fresh Strawberry Sorbet
- Place water and sugar in a small pan and bring to a boil. Cook for 1 minute while stirring to make sure sugar dissolves. Set aside to cool slightly.
- Puree the strawberries, lemon juice, the tiny pinch of salt, and the cooled syrup in a blender or food processor.
- If desired, strain the puree through a fine mesh strainer. Chill the puree until very cold and freeze in an ice cream maker according to the manufacturer's directions.
- Alternatively, freeze the puree in a large, flat container, or bowl. Stir every couple of hours with a whisk or fork until the mixture is frozen enough to scoop.