Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer.
Original recipe makes 4 servings
1 pound ripe strawberries, hulled and chopped
1/2 cup white sugar
1 pinch salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons cold water
3 tablespoons lemon juice
Prep 15 Minutes
Ready In 2 Hour 30 Minutes
Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
Freeze in ice cream maker according to manufacturer’s instructions
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