Strawberry Sorbet

strawberry sorbet edit 1

Simple and elegant, this sorbet sings with clear strawberry flavor, resonating particularly well now as we are edging into summer.  For this recipe to work, be sure to use flavorful berries that are achingly ripe, almost bursting with juice, or the sugar won’t dissolve well and you won’t have enough liquid in your blender to blend everything together. To further aid the sugar in dissolving, work with the berries at room temperature instead of cold from the refrigerator.


2 lbs very ripe strawberries

1 1/2 cups sugar

Juice from 3-4 lemons

1. Place the strawberries in a large, wide bowl. Use a potato masher to mash the strawberries until they are swimming in their own juices.

2. Place the mashed strawberries, sugar, and lemon juice in a blender and blend until smooth. Place the blender pitcher in the refrigerator and chill for several hours or overnight.

3. Churn in an ice cream churn, according to manufacturer’s instructions, then transfer to a freezer-safe container and freeze until firm.

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