Sweet and Silky Strawberry Sorbet


  • 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

  • Step 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.


  • Step 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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