Ingredients
- 2 cups sugar
- 2 cups water
- 4 pints strawberries, hulled and sliced
- 1/4 cup fresh lime juice
- 1/2 cup light corn syrup
Directions
Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.
When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.
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By passthepeas
Atoka, TN
on October 20, 2012
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I can't really rate this recipe based on how it is written as-is, but I did use the recipe as a base. I made this today with a 16 oz bag of frozen mixed berries. It was enough to make half of this recipe. I used 3 TBSP of lemon juice instead of lime juice and also did not add any corn syrup. It was delicious! Any more sugar or adding corn syrup would have taken it overboard with the sweetness and unnecessary. That's why I rated it 4 stars.
By Bridget Gaertner
Arizona
on August 08, 2012
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Similar to others, I cut the corn syrup and sugar in half. I thought this was fine but it definitely needed the lime.
By LG0916
on September 06, 2011
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Like the other reviews, I found this recipe to be on the sweet side. However, I also didn't have the required Ice Cream Maker as used. When I saw a couple others made the recipe without the maker, I tried it to. It is my opinion that you'll need the maker to get the desired consistency of a good sorbet. Good luck!
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