Summer Strawberry Sorbet

"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!