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.
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About This Recipe
|Yield:||makes 1 quart|
|Active time:||45 minutes|
|Total time:||3 hours|
|Special equipment:||blender or food processor, ice cream maker|
|This recipe appears in:||The Science of the Best Sorbet Scooped: The Best Strawberry Sorbet|
- 2 quarts strawberries, washed (about 2 1/2 pounds)
- 1 cup sugar
- 2 teaspoons lemon juice, to taste
- 1/2 teaspoon kosher salt, to taste
Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.
Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.