Ingredients:

  • 2 lbs (900g) fresh strawberries, hulled and halved
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon vodka (optional, to prevent ice crystals)

Instructions:

  1. Combine sugar and water in a saucepan. Heat over medium heat, stirring until sugar is dissolved. Bring to a simmer and cook for 1 minute. Remove from heat and let cool completely.
  2. Combine strawberries, cooled simple syrup, lemon juice, and vodka (if using) in a blender or food processor. Blend until completely smooth. Strain the puree through a fine-mesh sieve for an even smoother texture (optional).
  3. Pour the strawberry mixture into your ice cream maker. Churn according to the manufacturer's instructions (usually 20-30 minutes), until it reaches a soft-serve consistency.
  4. Pour the strawberry mixture into a shallow freezer-safe container. Cover tightly and freeze for at least 4 hours, or preferably overnight. Every 30-60 minutes during the first 2-3 hours, remove the mixture and break up any ice crystals with a fork, returning it to the freezer quickly. This ensures a smoother texture.
  5. Once the sorbet has reached a solid, but not rock-hard consistency, scoop and serve.