Strawberry Sorbet

By CandyH

Ingredients

• 1 cup sugar
• 1 cup water
• 1/4 cup light corn syrup
• 1 quart fresh strawberries
• 1/4 cup freshly squeezed lime juice or lemon juice
• To keep sorbet hard but still "scoopable" in the freezer, stir 3 tablespoons vodka into the berry/sugar mixture before freezing. The alcohol will keep the sorbet from becoming ice-cube solid.

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool.

2) Place the strawberries and citrus juice in a food processor, and purée till completely smooth.

3) Press the purée through a fine-mesh strainer, to remove the seeds.

4) Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold.

5) Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.

Yield: about 1 quart sorbet.