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Fresh Strawberry Sorbet Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
10 1/2 cups (about 2 quarts) Servings
$ /Serving

Fresh Strawberry Sorbet Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
10 1/2 cups (about 2 quarts) Servings
$ /Serving

Ingredients

  • 1/4 cup fresh lime juice
  • 4 pint strawberries, hulled and sliced
  • 2 cups sugar
  • 1/2 cup light corn syrup

Preparation

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

 

Place the strawberries and lime juice in a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

 

When the sugar syrup had cooled completely, combine with the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.

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Preparation

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

 

Place the strawberries and lime juice in a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

 

When the sugar syrup had cooled completely, combine with the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product