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Prep time
15 minutes
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Cook time
2 hours
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Makes
1 quart
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
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Ingredients
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1 1/2 pounds
fresh strawberries
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1/2 cup
sugar
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2 tablespoons
lemon juice
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1 tablespoon
light corn syrup
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pinch salt
Directions
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Hull strawberries, cut in half.
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Place in bowl of food processor. Add sugar, lemon juice, corn syrup, and salt. Blend for 1 minute, or until smooth.
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Run through a mesh filter to remove any remaining seeds or pulp.
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Refrigerate for 2 hours.
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Using ice cream maker, process for 20 minutes.
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Freeze for at least 12 hours.
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Serve with a sprig of mint. Equally good scooped into a flute of Prosecco.
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