Strawberry Lemon Sorbet, Churned or Hand-Stirred

What you need

• 500 g (1 lb) strawberries, hulled and halved
• 150 g (3/4 cup) granulated sugar
• 120 ml (1/2 cup) water
• 2 tbsp lemon juice
• 1 pinch salt

Method

Restated from the original video

1. 1

   Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves and the liquid turns clear, 3-4 min. Let it cool 20 min.

2. 2

   Blend the strawberries with the lemon juice and salt until completely smooth.

3. 3

   Add the cooled sugar liquid and blend again. Taste: it should be a little too sweet, since freezing dulls sweetness.

4. 4

   For a smooth texture, press the purée through a fine sieve to remove the seeds.

5. 5

   Chill the mixture in the fridge until very cold, at least 1 h.

6. 6

   With an ice cream machine, churn for 20-25 min, then freeze in a covered container until scoopable, 2 h.

7. 7

   Without a machine, pour the mixture into a shallow freezer container. Every 45 min, scrape and beat it with a fork to break up the ice crystals, 4 times.

8. 8

   Freeze until firm, 1-2 h more. Let the sorbet stand at room temperature 5-10 min before scooping.

Imported from asweetthyme.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.