Cool and refreshing strawberry sherbet.
2-pint baskets very ripe California strawberries, stemmed
3 tablespoons fresh lemon juice
2 tablespoons light corn syrup
Sugar, about 1 cup
- Purée 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.
- Pour into container of ice cream freezer and freeze according to manufacturer's instructions.
- 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.