Sweet and Silky Strawberry Sorbet



  • 1 lb. ripe strawberries, hulled and chopped
  • 1/2 cup white sugar
  • 1 pinch salt
  • 1 1/2 teaspoon cornstarch
  • 1 1/2 teaspoon cold water
  • 3 tablespoons lemon juice
  • Directions

    Place berries in 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.
    Freeze in ice cream maker according to manufacturer?s instructions.
    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.
    Most homemade sorbets resemble an icy slushie, but this one rivals any brand bought in the grocery store. It can be made in an ice cream freezer, or in your regular freezer.

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