Strawberry Sorbet

If you taste the sorbet after freezing and find the amount of sugar is not right, adjust the level of sugar by adding a little sugar syrup (too little sugar in sorbet) or water (too much sugar in sorbet) and the refreeze the sorbet. The sorbet is not affected by thawing and refreezing.
Strawberry Sorbet
Strawberry Sorbet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

Ingredients

  • 2/3

    cup (160 ml) water

  • 2/3

    cup (135 grams) granulated white sugar

  • 5

    cups or 2 pounds fresh or frozen unsweetened strawberries

  • 2

    tablespoons lemon juice

  • 2

    tablespoons Grand Marnier or other liqueur (optional)

Directions

Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minutes then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so). Meanwhile, thaw the strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (if using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.) Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Pour the mixture into a 8 or 9 inch stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (this step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

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