Strawberry Sorbet

No votes yet
2 1⁄2 hours 1 quart Print RecipeEmail Recipe


1cupsimple syrup
4pintstrawberries (rinsed, drained, hulled)
2teaspoonlemon juice (freshly squeezed)


Make simple syrup.

Puree half the strawberries in food processor. Press puree through medium-mesh sieve; reserve. Repeat with remaining strawberries; you should have about 3 3/4 cups sieved puree.

Stir in 1 cup simple syrup, the framboise, or lemon juice to taste.

Pour strawberry mixture into ice-cream maker; freeze according to manufacturer's instructions. Transfer to freezer container; place in freezer to ripen at least 2 hours or overnight.

Recent comments