Perfect for cooling down on hot days or serving as a light and fruity dessert, this sorbet offers a burst of natural sweetness without the need for artificial additives. Get ready to savour the pure essence of strawberries or raspberries transformed into a smooth and creamy sorbet that’s sure to please everyone at your table.
Ingredients:
- 3lb strawberries, hulled and halved
- 1 c. Granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
Method:
Place the halved strawberries in a blender or food processor.
Add the granulated sugar, lemon juice and kosher salt.
Blend until smooth and the sugar is completely dissolved.
Pour the strawberry puree into a container and refrigerate until well chilled, at least 1 hour.
Pour the cooled mixture into your ice-cream maker.
Churn according to the manufacturer’s instructions, usually for 20-25 minutes, until the sorbet is smooth and creamy.
Transfer to an airtight container.
Freeze for at least 2 hours or until firm.
Serve in bowls or cones and enjoy!
