Strawberry Sorbet
Cuisine, May 1982
2 1⁄2 hours — 1 quart | Print RecipeEmail Recipe | |||||||||||||
Ingredients
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InstructionsMake 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. |
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