Strawberry Sorbet
Strawberry Sorbet is just what you need! It's easy to make and perfect for hot days. This homemade sorbet is bursting with the sweet taste of fresh strawberries and a touch of sour lemon. Not only does it taste amazing, but it also looks beautiful.
Ingredients
- 2 lbs 900g fresh strawberries, hulled and halved
- 1 cup 200g granulated sugar
- 2 tablespoons lemon juice
- Pinch of salt
Instructions
Prepare the Strawberries:
- Wash the strawberries, remove the stems, and cut them in half. Place the halved strawberries into a large bowl.
Cook the Strawberry Mixture:
- In a medium saucepan, combine the strawberries, sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently, until the sugar is fully dissolved and the strawberries release their juices, about 10-15 minutes.
Blend the Mixture:
- Transfer the cooked strawberries to a blender and blend until smooth. If desired, strain the purée through a fine mesh sieve to remove the seeds. You should end up with about 2 cups of smooth purée.
Chill the Purée:
- Pour the strawberry purée into a clean bowl and refrigerate for at least 2 hours, until it is thoroughly chilled.
Churn the Sorbet:
- Once chilled, pour the purée into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes. The sorbet will thicken and increase in volume as it churns.
Freeze the Sorbet:
- Transfer the churned sorbet to a freezer-safe container and freeze for at least 2 hours until firm. If the sorbet becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.
Serve:
- Scoop the strawberry sorbet into bowls or glasses and serve immediately. Optionally, garnish with fresh strawberry slices for an extra touch.