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Strawberry Sorbet (The River Cafe) Recipe

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This recipe for Strawberry Sorbet (The River Cafe) is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lemons (or more if needed -- see Step 2), 1 seeded and roughly chopped and the other(s) juiced
2 c. sugar
2 lb. ripe strawberries, hulled
Directions:
Directions:
1. Place the chopped lemon and sugar in a food processor, and pulse until ground to the size of small peas. Transfer to a bowl.

2. Puree the strawberries in the food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more lemon juice as desired. The lemon flavor should be intense but should not overpower the strawberries.

3. Chill the mixture completely and then pour it into an ice cream machine and churn until frozen. Transfer to a covered container and put the sorbet the freezer to firm up a little more before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
A 3-ingredient, no-cook strawberry sorbet adapted from London's London River Cafe that does the unthinkable. (There's a whole lemon pulverized in there, pith and all -- and it works!)

Makes 1 1/2 quarts

 

 

 

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