Ingredients:
- 1/3 cup water
- 1/3 cup sugar
- 1 pound frozen Florida strawberries (thawed)
- 1 tablespoon lemon juice
- 1 tablespoon Grand Marnier (optional)
In a small saucepan, over low heat, combine water and sugar. Stir until all the sugar is totally dissolved. This should take around five minutes. Any grains in the syrup will work against your smooth sorbet.
Once all of the sugar is dissolved, put the syrup in the refrigerator to cool. Next, puree the strawberries with lemon juice using a blender or food processor. Transfer pureed berries to a large bowl and refrigerate until very cold.
After about an hour, remove the syrup and the strawberries from the refrigerator.
If you have an ice cream maker, pour puree and syrup into the bowl and process using the manufacturer’s instructions. Once it is finished, place in the freezer until you are ready to enjoy your sorbet.
If you do not have an ice cream maker, combine the syrup and berries. Then transfer to a small, metal baking sheet, cover with plastic wrap and place in the freezer for 3-4 hours.
Remove from freezer and let thaw slightly on the counter. Transfer sorbet back to your blender or food processor to whip it up a bit more, breaking any ice that might have frozen solid. Transfer to an air-tight Tupperware type container and refreeze. Once it has hardened, you are ready to enjoy your sorbet!
If you want a smoother and even tastier sorbet, add 1 tbsp of Grand Marnier to the strawberries as you puree them.
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