Summer Strawberry Sorbet

By Jim Kennedy
August 1, 2018
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Author Notes: Now this is a beach ball in a bowl. Equally tart and sweet, the intense taste of strawberry evokes a primal response to the warmest of seasons. Summer's here!

A nod to David Lebovitz for the inclusion of corn syrup. It is necessary to prevent your sorbet from becoming a big, strawberry ice cube.
Jim Kennedy

Makes: 1 quart
Prep time: 15 min
Cook time: 2 hrs

Ingredients

  • 1 1/2 pounds fresh strawberries
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon light corn syrup
  • pinch salt

Directions

  1. Hull strawberries, cut in half.
  2. Place in bowl of food processor. Add sugar, lemon juice, corn syrup, and salt. Blend for 1 minute, or until smooth.
  3. Run through a mesh filter to remove any remaining seeds or pulp.
  4. Refrigerate for 2 hours.
  5. Using ice cream maker, process for 20 minutes.
  6. Freeze for at least 12 hours.
  7. Serve with a sprig of mint. Equally good scooped into a flute of Prosecco.

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