Strawberry Sorbet – A cool and refreshing way to enjoy strawberries this summer. Super easy with just a few ingredients.
My son is loving tennis lessons so far. He has only had 2 lessons, but he says he is getting better and really liking it. The only problem that is for 10 and under they play with different lines and a different ball. When we play with him we use the normal tennis ball. So I am just hoping that what he learns and practices there can translate to the real court and real ball when he plays outside of lessons. We will see this weekend I guess, because I am sure he will want to go out and play to show us what he has learned!
This has to be one of my favorite Strawberry recipes so far. I don’t know why, but it is just so good. I have never been a huge fan of sorbet. Nothing against it, but if I am going to eat something cold with a spoon like that, why not go for ice cream. This recipe was actually shared on the blog originally when I first started blogging. The pictures were horrendous, so I decided it was time for a little facelift. I have to say, I am really not sure why I waited so long to make this strawberry sorbet again. It really should be an annual tradition in the summer, when we have tons of strawberries around.
Strawberry sorbet is so simple to make. There are just 3 ingredients, but it creates the sweetest most delicious treat. There is sugar, but aside from the strawberries that is about it. So you can even feel pretty good about enjoying this as a treat. If you have super sweet berries, you could even reduce the sugar and it would still be wonderful.
- 1 pound strawberries, , hulled and sliced
- 1/3 cup sugar
- 1 Tbls lime juice
- Mix the strawberries and sugar together. Let them sit for about an hour to get all juicy. Stir in the lime juice. Puree the strawberries in the food processor or blender until nice and smooth. Pour into your ice cream maker, and allow to churn for 20-25 minutes, according to the instructions. Put in an air tight container to freeze. Makes 1 1/2 quarts.
Recipe adapted from Emeril Lagasse