- 1 lb ripe strawberries, hulled and chopped
- 1/4 cup sugar
- pinch of salt
- 1.5 teaspoons cornstarch
- 1.5 teaspoons hot water
- 1.5 to 2 tablespoons fresh lemon juice
- Place the hulled berries in a food processor or a blender and puree until smooth. Combine puree, 1/4 cup sugar, and pinch of salt in a saucepan. Heat until sugar is dissolved. Whisk 1.5 teaspoons cornstarch into 1.5 teaspoons hot water and stir into berry mixture. Heat a couple more minutes until slightly thickened. Remove from heat and stir in 1.5 tablespoons lemon juice. Taste and adjust sugar and lemon as needed. Allow to cool.
- When cool, pour into a metal baking pan lined with parchment paper (allow paper to hang over sides for ease in handling). Freeze until firm. When firm, remove from freezer and allow to that just enough to puree in the blender or food processor again (this will ensure a good texture) then pour back into the parchment lined pan and freeze until ready to serve. Allow to sit for a minute or two before scooping into serving dish. Top with lemon zest or fresh basil and enjoy!
Prep Time: 15 mins.
Total time: 20 mins.
Tags: strawberry, sorbet, dessert
recipe inspired by allrecipes.com Sweet and Silky Strawberry Sorbet