Strawberry Sorbet

Name: Strawberry Sorbet
Yield: 1 quart
Cuisine: American
Ingredients: 1-1 1/2 lbs strawberries; 1/2 cup sugar; 2 tbsp lemon juice; 1 tbsp light corn syrup; pinch salt

Jim Kennedy @jimkmaus

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.

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 @jimkmaus

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.

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.

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Ingredients

1 quart

1-1 1/2 lbsstrawberries
1/2 cupsugar
2 tbsplemon juice
1 tbsplight corn syrup
pinchsalt

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Steps

1

Hull strawberries, cut in half.
2

Place in bowl of food processor. Add sugar, lemon juice, corn syrup, and salt. Blend for 1 minute, or until smooth.
3

Run through a mesh filter to remove any remaining seeds or pulp.
4

Refrigerate for 2 hours.
5

Using ice cream maker, process for 20 minutes.
6

Freeze for at least 12 hours.
7

Serve with a sprig of mint. Equally good scooped into a flute of Prosecco.