Strawberry Sorbet

Bursting with fresh berry flavor, Strawberry Sorbet is a light and fruity frozen dessert that’s incredibly simple to make. With just a handful of ingredients, it’s the perfect treat for hot days and a great dairy-free alternative to ice cream.

Ingredients:

• 1 pound (450 g) fresh strawberries, hulled

• 3/4 cup granulated sugar

• 1/2 cup water

• 1 tablespoon lemon juice

• Pinch of salt

Instructions:

1. Make the Simple Syrup
   In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.

2. Blend the Ingredients
   In a blender or food processor, combine the strawberries, cooled syrup, lemon juice, and a pinch of salt. Blend until completely smooth.

3. Strain (Optional)
   For a smoother sorbet, strain the mixture through a fine mesh sieve to remove seeds.

4. Chill the Mixture
   Refrigerate the purée for at least 1–2 hours until cold.

5. Churn the Sorbet
   Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, scoopable consistency.

6. Freeze Until Firm
   Transfer to a container and freeze for 2–3 hours before serving.

Tips:

• If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until smooth (about 2–3 hours).

• Adjust sugar depending on the sweetness of the strawberries.

Serving Suggestions:

Serve in a chilled glass, top with mint leaves, or pair with lemon shortbread for a summery dessert.