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If you think you need an ice cream maker to make homemade
sorbet, think again. It may take longer than an ice
cream maker, but the results are just as refreshing!
Purchase strawberries on sale at the peak of their season
(April through June) and you can make homemade sorbet
for half the price of store-bought!
3 cups, about 1 pint, fresh hulled strawberries
(green leafy tops removed)
1 1/2 cups medium or thick Simple
Syrup*
*use a medium density simple syrup for a fresher
taste and thick for extra sweet sorbet.
 Position
knife blade in food processor bowl. Add strawberries
and simple sugar. Process until smooth. Pour mixture
into an 8 inch square baking dish; cover and freeze
at least 8 hour or until firm.
 Remove
mixture from freezer; cut or break into chunks. Position
knife blade in food processor bowl. Add frozen chunks
and process until smooth. Serve immediately, or spoon
mixture into a container; cover and freeze for up to
1 month.
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