Strawberry Sorbet

Ingredients

• 1.5 pounds strawberries – hulled and chopped
• 0.75 cup granulated sugar
• 0.5 cup water
• 1.5 tbsp lemon juice – freshly squeezed

Instructions

1. Combine the strawberries, granulated sugar, water, and lemon juice in a large bowl; toss to coat. Let macerate 20–30 minutes, stirring once or twice, until the berries release plenty of syrup and most of the sugar dissolves.
2. Blend the mixture until completely smooth, 30–60 seconds. For a finer texture, strain through a fine‑mesh sieve, pressing to extract as much purée as possible. Cover and chill until very cold, 2–3 hours.
3. Churn the cold mixture in an ice cream maker until softly frozen and pulling away from the sides, 15–25 minutes, or per manufacturer’s instructions.
4. Transfer to a lidded container, press parchment or plastic wrap directly onto the surface, and freeze until firm enough to scoop, 2–3 hours. Scoop and serve.
5. No‑churn option: Pour the cold mixture into a shallow metal pan and freeze 30 minutes; whisk vigorously to break up ice crystals. Repeat every 30 minutes until uniformly slushy and smooth, 2–3 hours total, then freeze until firm, 1–2 hours.