Serious Eats: Recipes
Strawberry Sorbet
[Photograph: Robyn Lee]
Note: You can scale this recipe up or down depending on your strawberry supply. The important ratios: 1 quart of whole strawberries (about 20 ounces) should yield 2 cups of purée. For every cup of strawberry purée, add 1/4 cup sugar to ensure a smooth, scoopable sorbet.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
