Strawberry Sorbet Summer Cool (Print Version)
# Ingredients:
01 -
2 tablespoons lemon or lime juice, whichever you prefer
02 -
5 cups strawberries, quartered and cleaned (roughly 2 lbs), can use fresh or frozen
03 -
3 cups water
04 -
1 cup white sugar
# Instructions:
01 -
Pop any extra in the freezer, it'll keep fine for up to two weeks.
02 -
Scoop your blended mixture into something freezer-safe, then freeze for at least 6 hours or just leave it overnight.
03 -
Grab your blender or a food processor and blitz everything until there aren't any chunks left. Do it in batches if it's too much for your blender.
04 -
Dump the cooled syrup, strawberries, and lemon or lime juice into a big bowl and mix them up.
05 -
Pour water and sugar into a medium pot, heat them together on medium-high until it just boils, and stir so the sugar melts. Take it off the heat and let it chill a bit.
06 -
Wash those strawberries real good, chop them into quarters, and set them aside for later.
# Notes:
01 -
If you want it totally smooth, a blender or food processor does the trick.
02 -
Freezing is easiest if you use an ice cream container, but really any freezer-safe box works.