Perfect Strawberry Sorbet
This sorbet also works well with other types of berries, or three cups of diced mangos and a spritz of lime. To make a “creamy” nondairy version, add a cup of coconut milk, sweetened to taste, to the fruit mixture in the blender or food processor.
Makes 6 servings
- 1 1/2 cups sugar
- 1 cup water
- 2 1/2 pints strawberries
Combine sugar and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium. Simmer for 5 minutes, stirring occasionally. Cool completely.
Rinse and hull strawberries. Puree berries in a blender or food processor. (Strain if a seedless sorbet is desired.) Combine puree with sugar syrup. Chill mixture until ready to use.
Freeze according to ice cream maker directions.
