Fresh Strawberry Sorbet
By Paula DeenJUMP TO RECIPE
- 1/4 cup fresh lime juice
- 4 pints hulled and sliced strawberries
- 2 cups sugar
- 1/2 cup light corn syrup
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.
Makes 10 1/2 cups (about 2 quarts)