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Strawberry Sorbet

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Let’s face facts here, shall we? Sometimes, when it’s hot like summer but not yet summer the oven has no business being on. I know I’m right. Besides, berries are plentiful in the markets and on my vines at home. There is nary a reason I can think of not to put them to good use. As you probably already know, I’m more a fan of enjoying my fruits fresh, meaning uncooked. I could not resist taking home a few pints of local strawberries and amazingly, I already knew I would turn them into a creamy and fruity sorbet. No frills, just easy and enjoyable. Check out these beauties.

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Strawberry Sorbet:

2 cups simple syrup (2 cups granulated sugar + 2 cups water)

4 cups fresh strawberry puree, strained (3 pints of whole strawberries)

1/2 lemon, juiced

For the simple syrup, combine the sugar and water in a small saucepan. Heat over medium-high heat until sugar dissolves. Let cook for 1 minute, remove from heat and let cool to room temperature. Chill in the refrigerator. This can be done the night before.

Hull the strawberries and place all in a blender with the lemon juice. Blend until completely pureed. Strain through a fine mesh sieve. Add chilled simple syrup and stir to combine.

Add the puree to your ice cream maker and spin for 3o minutes depending on your machine it may take more or less time.

When sorbet has firmed up a bit, scoop out of ice cream mixer bowl and into a container (not glass). Cover with plastic wrap and freeze for at least 3 hours.

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