Strawberry Sorbet
Strawberry sorbet using fresh strawberries is a delightful dairy-free treat. Summer only gets better after eating this.
Ingredients
- 2 ½ pounds strawberries-hulled and quartered
- 1 cup sugar
- 1/2 cup corn syrup-light
- 1 tbsp lemon juice
- 1 tsp table salt
Instructions
- Process all ingredients in a blender until smooth. Transfer ingredients to a bowl. cover with plastic wrap and refrigerate for 6 hours.
- Place 8x4 loaf pan in the freezer. Transfer strawberry mixture to ice cream machine. Churn per instructions to the consistency of ice cream, about 25 minutes.
- Use a rubber spatula, transfer sorbet to chilled loaf pan, press firmly to remove air pockets. Press plastic wrap down firmly on top of sorbet, squeeze until form and freeze for at least 6 hours.
- Serve! If too hard to scoop leave out on counter for 5-10 minutes.