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 Time::15 mins
Cook Time::5 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 20 mins
Servings::4
Ingredients
1 pound ripe strawberries, hulled and chopped
½ cup white sugar
1 pinch salt
1 ½ teaspoons cornstarch
1 ½ teaspoons cold water
3 tablespoons lemon juice
Directions
Place berries in the bowl of a food processor and purée until smooth. Pour mixture into a large saucepan over medium heat. Add sugar and salt; stir until dissolved and bring to a simmer.
Whisk together cornstarch and cold water in a small bowl; stir into simmering berry mixture. Remove the saucepan from heat, stir in lemon juice, and allow to cool slightly. Refrigerate berry mixture until cold, about 2 hours.
Freeze in an ice cream maker according to manufacturer's instructions.
Recipe Tip
To make sorbet in the freezer: Pour berry mixture into a shallow dish and place in the freezer. Stir every 30 to 60 minutes with a fork until sorbet reaches desired consistency.