Last weekend the hubby and I bought some strawberries at a local produce place. The container had 6 very full pints of the ripe berries and boy were they tasty! After making trifles with some of the strawberries, I wasn't sure what to make with the rest. We really didn't want them to go bad, and that would be fast approaching with how ripe they already were.
Hubby suggested strawberry ice cream. So we looked in the manual that came with our ice cream maker for a recipe and ended up looking at the sorbet because it didn't need any heavy cream (something that we didn't have). The recipe in the manual, however had both sugar AND corn syrup. I knew there had to be a better way. So I searched the internet to find a better sounding recipe, and at http://www.joyofbaking.com/ I found a simple and tasty looking recipe. After a couple small changes, the deed was done and we have a very lovely, tasty and refreshing strawberry sorbet!
2/3 c. water
2/3 c. sugar
5 c. strawberries, hulled and the big ones halved
1 tbl. lemon juice
In a small saucepan, heat up the water and sugar over medium low heat. Stirring until the sugar dissolves. Turn off the heat and let come to room temperature. This makes a simple syrup that we will use to sweeten up the sorbet with.
Puree the berries in a blender or with an immersion blender. At this point you can strain out the seeds if you like, but I left mine in. Add the lemon juice and mix together.
Once the simple syrup has cooled off to the point it isn't hot anymore, mix it in with the pureed berries and refrigerate until the liquid has become refrigerator temperature.
Now, following the directions of your ice cream maker, pour in the strawberry goodness. My sorbet was done in 25 minutes. At this point it will be the consistency of soft serve. Eat it now, or put in a freezer save container and freeze until ready to serve. Enjoy!