Recipes - Strawberry Sorbet

* Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved    (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof    container, and place in the refrigerator until completely chilled (about an hour or so).

* Meanwhile, thaw the strawberries and then place the thawed strawberries in the Super Chopper and process    until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and    refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food    processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until    chilled.)

* Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the    pureed strawberries. Pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbet will    freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely    frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the    partially thawed sorbet to the Super Chopper, and process to break up the large ice crystals that have formed on    the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and    refreeze for at least three hours, and up to several days.

 

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