hulled strawberries, (about 2 pounds), fresh or frozen (see Tips)
- Puree strawberries in a food processor until smooth.
- Combine water, lemon juice, vanilla and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.
- Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
- Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.
Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.
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