Print: Sweet and Silky Strawberry Sorbet

Unable to find the perfect sorbet recipe, I made my own. This sweet, soft strawberry sorbet rivals any brand in the grocery store. Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover. It's dually great because it can be made in an ice cream machine or your regular freezer.

Prep

18 min

Cook

74 min

Servings

Difficulty

Hard

Ingredients

1 pound ripe strawberries , hulled and chopped
0.5 cups white sugar
1 pinch salt
1.5 teaspoons cornstarch
1.5 teaspoons cold water
3 tablespoons lemon juice

Instructions

1 Gather all ingredients.
2 Place berries in the bowl of a food processor and puree until smooth.
3 Transfer pureed strawberry mixture into a large saucepan over medium heat. Add sugar and salt; stir until dissolved and bring to a simmer.
4 Whisk cornstarch and cold water together in a small bowl until smooth; stir into simmering strawberry mixture. Remove the saucepan from heat, stir in lemon juice, and allow to cool slightly. Refrigerate strawberry mixture until cold, about 2 hours.
5 Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes.
6 Serve and enjoy!

Nutrition per serving

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