May is National Strawberry Month, as you can probably tell by going to the market—mounds of fresh strawberries galore!
One of my favorite ways to enjoy these berries is by making a light and fresh strawberry sorbet. Make it and freeze it ahead of time and have it on hand for when friends come over this summer. It’s such a cool, sweet, and refreshing treat!
- 1 lb strawberries
- 1 lemon, juiced
- ½ cup sugar
Slice the stems off the strawberries and place the whole strawberries in a food processor.
Blend until there are no chunks.
In a small pot, place the puréed strawberries. Add in sugar and the juice of a whole lemon.
Place on medium to low heat, stirring frequently, and allow to get up to a simmer (about 5 minutes).
Remove from heat and allow to cool. Place mixture in a bowl, and place the bowl in the fridge for about ½ an hour till fully cooled.
Once fully cooled, place in an ice cream maker and run until just slightly thick. It will still be runny.
Place mixture in a freezer-safe container and freeze overnight.
Makes 2 cups.
About the Author
Nisa Burns is a recent culinary school graduate from the Art Institute of Virginia Beach and the author of Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food. She shares accessible recipes and tips for new cooks on her blog at Kitchenability.com and on her YouTube channel.