"Like strawberry wine, 17, hot July moon..."
"Strawberry fields forever..."
Okay, I`m done.
Wait, one more...
"They were talking in the strawberry swing..."
I`m done.
In honor of this tasty summer fruit, I made sorbet! This refreshing dessert should be enjoyed in a small amount, due to its high sugar content. However, a small amount is just enough to satisfy your sweet tooth and strawberry flavor craving!
Summer Strawberry sorbet
1/4 cup corn syrup (the clear kind)
2 lbs fresh strawberries- rinsed and stems removed
1/4 cup lemon juice
1 cup sugar
1 cup water
Begin by blending strawberries in a food processor until pureed. If you are sensitive to seeds (in such cases as diverticulitis), push strawberry puree through a fine mesh sieve to remove the seeds. Otherwise, continue by combining puree with corn syrup and lemon juice. Set aside.
Meanwhile, bring sugar and water to a boil. Reduce to simmer and cook for 5 minutes to create a simple syrup. After 5 minutes, remove from heat and let cool completely.
Once simple syrup has cooled, combine with strawberry puree mixture. Set bowl in the fridge and stir every 15 minutes for 1 hour.
Then, put sorbet mixture into ice cream churner and "churn" according to manufacturer instructions for 2 hours.
Eat immediately or, if possible, save some for later by freezing it!
