Strawberry Sorbet

Ingredients

  • 8 pints strawberries, hulled and quartered
  • 2 cups simple syrup (recipe follows)
  • 2 1/2 tablespoons freshly squeezed lemon juice
  • pinch salt

Method

  • 1. Puree the strawberries in a food processor.
  • 2. Strain the puree through a medium-holed sieve to eliminate any seeds. There should be about six cups of puree.
  • 3. Place the puree in a large bowl and add the other ingredients.
  • 4. Freeze according to ice cream machine manufacturer's instructions.

Notes

  • NOTES:
  • NOTES : Yield on this sorbet is 2 quarts or 16 - 1/2 cup servings.
  • SERVINGS: 16
  • SOURCE: Pastry Chef Emily Luchetti/Stars Desserts