Sensational Strawberry Sorbet

A great way to use those berries that are less-than-perfect looking, but still edible.
By | June 07, 2015

Instructions

1 pound (4 cups) ripe, flavorful strawberries

½ cup plus 2 tablespoons strawberry (or raspberry) preserves

Pinch of salt

2 teaspoons fresh lemon juice, or to taste

⅓ cup water

 

Rinse and hull berries and put them in a food processor or blender with ½ cup of the preserves and salt. Purée until smooth. Add lemon juice and water and pulse to mix. Taste and add remaining jam as necessary for sweetness. Adjust lemon juice and salt if necessary. The purée should taste a little bit sweeter than you think it should. Scrape mixture into a shallow pan, cover and freeze until hard, 3—4 hours.

 

Break frozen mixture into chunks with a fork and process in food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed.

 

Recipe courtesy of Food52

Food52.com

Related Stories & Recipes

Ingredients

Sorbet
  • 1 pound (4 cups) ripe, flavorful strawberries
  • ½ cup plus 2 tablespoons strawberry (or raspberry) preserves
  • Pinch of salt
  • 2 teaspoons fresh lemon juice, or to taste
  • ⅓ cup water
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60