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 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!
By Esther Grace
Magnolia, 83
on July 22, 2011
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Rich and Tasty. I also use as a base for Smoothie for kids, just a scoop of sorbet, vanilla, egg and Ice. Kids love them anytime.
By emmylou1405
Pleasant Grove, UT
on May 13, 2011
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Very flavorful and refreshing. Based on others' reviews about it being to sweet, I cut down sugar in the simple syrup to 1.5 cups, but still added the corn syrup at the end. I think the corn syrup helps it not crystallize in the freezer. The sweetness was perfect, and my whole family loved it. Definitely use the lime - it rounds out the flavor just right.
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