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Strawberry Sorbet

 

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.

1. 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.
2. 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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