by Rachel Phipps
Strawberries come late spring season, making this Fresh Strawberry Sorbet Recipe the perfect summer treat. You can make a big batch and freeze it to be used over the next three months of summer!
If you are short on space and money to invest in an ice cream maker, freeze the blended ingredients in a freezer-safe bowl. Once frozen, you can remove it from the freezer to defrost for 15 minutes. Scoop out and add to a food processor. Blend until smooth and serve immediately. If you have any leftovers, just re-freeze and save for another summer day treat!
If you need tips on how to make this recipe, click on the link below:
Fresh Strawberry Sorbet
- 1 ¼ oz white sugar
- zest and juice of 1 large lemon
- 1 ½ lb fresh strawberries