Ingredients
Syrup
- 1 cup granulated sugar
- 3 cups water
Sorbet Base
- 5 cups fresh or frozen strawberries, cleaned and quartered (about 2 pounds)
- 2 tablespoons lemon juice (or lime juice)
Instructions
- Prepare strawberries: Rinse the strawberries thoroughly under cold water, then quarter them. Set aside while you prepare the syrup.
- Make simple syrup: In a medium saucepan, combine the water and granulated sugar. Bring to a gentle boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Remove from heat and allow the syrup to cool to room temperature.
- Combine ingredients: In a large mixing bowl, combine the cooled simple syrup, fresh lemon juice, and the prepared strawberries. Stir to mix evenly.
- Blend ingredients: Working in batches if necessary, transfer the strawberry mixture to a blender or food processor. Blend until the mixture is completely smooth and uniform in texture.
- Freeze sorbet: Pour the smooth strawberry puree into a freezer-safe container. Cover and place in the freezer overnight, or for at least 6 hours, to allow the sorbet to firm up.
- Store leftovers: Keep any leftover sorbet in the freezer where it will stay fresh for up to 2 weeks. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Notes
- Using frozen strawberries is a convenient option when fresh ones are out of season; just thaw slightly before using.
- For a smoother sorbet texture, strain the blended mixture through a fine sieve before freezing to remove seeds if desired.
- You can substitute lime juice for lemon juice to add a slightly different citrus note.
- If you prefer a less sweet sorbet, reduce the sugar to 3/4 cup and adjust to taste.
- Make sure to use a freezer-safe container with a tight-fitting lid to prevent ice crystals from forming.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
