Strawberry Sorbet

Cool down on a hot summer day with a delicious strawberry sorbet! This frozen treat is a perfect blend of sweet and tangy flavors. Give it a try and let me know what you think in the comments below.

If you're looking to make the perfect strawberry sorbet, here are some tips to help you out. Firstly, use fresh strawberries if possible, but frozen berries can also work. Secondly, freeze the sorbet in a stainless steel pan for faster freezing, or in an airtight container. And lastly, process partially thawed sorbet to get the ideal fluffy texture. Enjoy your homemade strawberry sorbet any time you need a refreshing break!

You may also my other summer treats like  Chocolate Ice Cream, Strawberry Ice Cream, Creamcheese Ice Cream, Mango Ice Cream, Kulfi Ice Cream and Falooda Recipe.

Strawberry Sorbet 2018-06-02 05:33:22

Strawberry Sorbet

Serves 6
Prep Time: 04:00
Total Time: 04:00

Ingredients

• 1 pound Fresh Strawberries
• 1 tbsp Fresh Lemon Juice
• 1/3 cup White Sugar
• 1/3 cup Water

Instructions

• Place the sugar and water in a small saucepan, over low heat, sir until the sugar is completely dissolved.
• Boil the sugar syrup for one minute and then remove from the heat and transfer the syrup to another bowl and keep it in the refrigerator for about one hour or until completely chilled.
• Meanwhile, place the hulled and chopped strawberries in a blender and blend until pureed.
• Transfer the puree to a large stainless steel pan or an air tight container and then add lemon juice, mix well and refrigerate until chilled.
• Once the sugar syrup and the pureed strawberries are chilled, then combine syrup and the puree, cover and place it in the freezer for 4 hours.
• When the sorbet is completely frozen, remove from the freezer and let stand at room temperature until partially thawed.
• Transfer the partially thawed sorbet to the blender and blend to break up the large ice crystals.
• Again transfer the sorbet to the pan and refreeze for 3 hours.
• Now tasty strawberry sorbet is ready to serve.

By Santhi Therese
The Indian Claypot