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Strawberry Sherbet

2-pint baskets very ripe California strawberries, stemmed
3 tablespoons fresh lemon juice
2 tablespoons light corn syrup sugar (about 1 cup)

1. Puree strawberries with electric blender or food processor. Stir in lemon juice and corn syrup. Gradually mix in sugar, adding up to 1 cup, depending on flavor of strawberries.
2. Pour into container of ice cream freezer and freeze according to manufacturer's instructions.
3. Transfer to covered container and place in freezer up to 4 hours.

Makes about 1 quart.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.