Sweet and Silky Strawberry Sorbet

Sweet and Silky Strawberry Sorbet

1 pound ripe strawberries, hulled and chopped

1/2 cup white sugar

1 pinch salt

1 1/2 teaspoons cornstarch

1 1/2 teaspoons cold water

3 tablespoons lemon juice

1.Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.

2.Freeze in ice cream maker according to manufacturer’s instructions.

Cook’s Note: To freeze this sorbet without an ice cream maker; pour strawberry mixture into a shallow dish, place dish in freezer, stir occasionally until sorbet reaches desired consistency.


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