Recipe courtesy of Johnny Iuzzini

Strawberry Sorbet

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Inactive: 10 min
  • Yield: 1/2 gallon
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1 pound strawberries, cleaned and hulled

1 pint water

1 pound granulated sugar


  1. Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree.
  2. Spin in an ice cream maker and freeze according to manufacturer's instructions.
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