Strawberry Sorbet

I love strawberries! This year we live close to strawberry farm gardens and we’re able to buy several quarts of sweet strawberries harvested on the same day. In my house, that means ice cream and sorbet! I’ve posted my recipe for Strawberry Ice Cream before. Today I’m posting my recipe for Strawberry Sorbet. Sweet!

1 cup sugar
1 cup water
1/4 cup maple syrup
1 quart fresh strawberries
Juice of 1 lemon

Bring sugar and water to a boil over medium heat. Reduce the heat to low and simmer without stirring until the sugar is completely dissolved. Remove from heat and let cool.

Remove stems from strawberries and cut into quarters. Add the juice of 1 lemon to strawberries. You could use a food processor to puree the strawberries. I don’t have a food processor, so I used a potato masher then a blender to make the puree. Some people like to put the puree through a cheesecloth or sieve to take the strawberry seeds out, but I prefer to leave it in for a little crunch.

Whisk the sugar syrup, strawberry puree and maple syrup together until smoothly combined. Chill for at least an hour.

Prepare ice cream maker according to manufacturer’s instructions. Churn the mixture in ice cream maker for 30 minutes or until thickened into a soft-serve consistency. Transfer to an airtight container and freeze for at least 2 hours to overnight to ripen into a firm sorbet.

Strawberry Sorbet

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