Strawberry Sorbet

If it could snow strawberries in July, this would be the sweet result. Strawberry treats are a staple of summertime evenings. Something to savor as the sun goes down for what seems like forever. This sorbet delivers the unvarnished strawberry punch (or caress, whichever you prefer) without the cream to weigh you down. Enjoy without even a hint of regret or guilt.

I almost forgot to mention how easy this is to make. Summer ripe strawberries, sugar, and honey is all you need to enjoy this seasonal sorbet. Purée, strain, and freeze and you’re in strawberry fields forever!

Strawberry Sorbet

Prep: 10 minsRefrigeration Time: 2 hrsTotal: 2 hrs 10 mins Servings: 1 quart With only 3 ingredients, this guilt free sorbet will be your new favorite summer treat!

Equipment

• High-speed blender
• Fine-mesh strainer
• Ice cream maker
• Ice cream container

Ingredients 

• 2 ½ pounds strawberries, rinsed and hulled
• 1 cup superfine sugar, adding up to an additional 1/4 cup if needed depending on the sweetness of the berries
• ¼ cup honey
• Pinch of kosher salt

Instructions 

1. In the bowl of a blender, purée the strawberries, sugar and honey until smooth. Strain the mixture through a fine-mesh sieve, pressing on the solids, into a bowl. Add a pinch of salt, stir and taste. Season with up to an additional 1/4 cup of sugar. Refrigerate until chilled, preferably overnight. Freeze in an ice-cream maker according to the manufacturer’s instruction. Transfer the sorbet to an airtight freezer-safe container. Enjoy!

Nutrition

Calories: 1391kcal, Carbohydrates: 356g, Protein: 8g, Fat: 4g, Saturated Fat: 0.2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 0.5g, Sodium: 17mg, Potassium: 1783mg, Fiber: 23g, Sugar: 325g, Vitamin A: 136IU, Vitamin C: 667mg, Calcium: 189mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.