Strawberry Sorbet

If you think you need an ice cream maker to make homemade sorbet, think again. It may take longer than an ice cream maker, but the results are just as refreshing! Purchase strawberries on sale at the peak of their season (April through June) and you can make homemade sorbet for half the price of store-bought!

3 cups, about 1 pint, fresh hulled strawberries (quartered for easier measuring)
1 1/2 cups medium or thick Simple Syrup*

*use a medium density simple syrup for a fresher taste and thick for extra sweet sorbet.

Position knife blade in food processor bowl. Add strawberries and simple sugar. Process until smooth. Pour mixture into an 8 inch square baking dish; cover and freeze at least 8 hour or until firm.

Remove mixture from freezer; cut or break into chunks. Position knife blade in food processor bowl. Add frozen chunks and process until smooth. Serve immediately, or spoon mixture into a container; cover and freeze for up to 1 month.

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