• *If you’d like to use an ice cream machine to churn the sorbet, see the above section titled Option to Churn the Strawberry Sorbet for directions.

Prep the Berries

• Wash the berries in a sieve with cold water. Spread the berries on paper towels or a flour sack to dry. Once dry, remove the green bits and if the berries are big, slice in half.
• Set the berries in the freezer for at least 8 hours before making the sorbet. The berries will be fine for 2-3 months in the freezer if you are prepping this for later in the year.

Make the Syrup

• Place the water, sugar, golden or corn syrup in a small pot. Set it over medium heat, stir once warm, and cook until steaming, and the sugar has dissolved. Pour into a heat safe bowl to cool.

Make the Sorbet

• Set the frozen berries in a food processor. Pour the cooled syrup over the berries and add a pinch of salt and the juice of a small lemon. Pure the mixture on high until smooth. Pour into a freezer safe, airtight container. Freeze for 8 hours before serving. The sorbet will keep well for about two weeks.