Sorbet is the perfect dessert for hot sunny days. This strawberry sorbet is made with fresh in-season strawberries, but when strawberries are out of season, it's best to use frozen ones. If you have an ice cream maker, simply pour the prepared mixture into your can and follow the manufacturer's instructions. Alas, I have no ice cream maker, so my method involves a second use of a blender or food processor to ensure a smooth sorbet.
•2/3 cup water
•2/3 cup sugar
•2 lbs strawberries (about 5 cups)
•2 tbsp lemon juice
Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat.
Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.
While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.
Refrigerate puree until syrup has chilled – about 1 hour.
Combine chilled syrup and strawberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).
Cover with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.
Per Serving: Calories 141, Calories from Fat 5, Total Fat 0.6g, (Sat 0g), Cholesterol 0g, Sodium 3mg, Carbohydrate 33.2g, Fiber 3.5g, Protein 0.9g