Strawberry Sorbet
Source: François Payard - Simply Sensational Desserts 140 Classics for the Home Baker
This is so simple- just strawberries and sugar syrup, for a sorbet that is the essence of the fruit. I always add just a little bit of lemon juice, because it actually enhances the flavor of the strawberry.
2/3 cup (134 grams) sugar
1 pint (226 grams) strawberries, washed, hulled, and cut into quarters
Juice of 1/2 lemon
1. Combine the sugar and 1/2 cup (118 grams) water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove the pan from the heat and pour the syrup into a medium bowl. Refrigerate until cooled, about 1 hour.
2. Place the strawberries in the bowl of a food processor and process until smooth. Add the lemon juice and process until combined. Stir the strawberry puree into the cool sugar syrup and refrigerate until well chilled , about 2 hours and up to 24 hours.
3. Freeze the sorbet in an ice cream maker according to the manufacturers instructions. Serve immediately, or pack into an airtight container and store in the freezer up to 1 week.
Makes about 1 quart