Simply Strawberry Sorbet
A refreshing homemade strawberry sorbet made with fresh-picked strawberries, brightened with lemon juice and optionally enhanced with egg white for a smoother texture. This elegant frozen dessert perfectly captures the essence of ripe summer strawberries.
Ingredients
- •¾ cup sugar
- •6 tablespoons water
- •¼ teaspoon salt
- •3 pints strawberries
- •3 tablespoons lemon juice
- •1 large egg white
- •optional ingredients
Cooking Instructions
- 1.
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
18 min
- 2.
In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
240 min
- 3.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
30 min
- 4.
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.
10 min
