Ingredients
Scale
- 2–3 Lemons
- 400 g or 2 c granulatd sugar
- 900 g or 2 lbs fresh strawberries, hulled
Instructions
- In the bowl of a food processor, pulse the sugar with the pulp and juice of one lemon until just combined. Transfer to a large bowl.
- Purée the strawberries in the food processor and add to the lemon mixture along with the juice of one lemon. Taste and add more lemon juice as needed. The lemon and strawberry taste should be balanced.
- Pour the mixture into a 13 x 9” baking pan and freeze until just firm. Break it into chunks and reprocess it in the food processor; it should be smooth and light in colour. Pour it back into the baking pan and refreeze it immediately. Repeat the process once more.
- On the last trip to the freezer, put the sorbet in a 9 x 5” loaf pan if you want to be able to serve it in scoops; you need the greater depth to accommodate the ice cream scoop. Reuse the 13 x 9” pan if you prefer to cut it into 1″ or 2” chunks.
Notes
Adapted from Amanda Hesser, The New York Times