- 2/3 cup water or vodka
- 2/3 cup sugar
- 1kg strawberries (about 5 cups)
- 2 tbsp lemon juice
Stir sugar and water(or vodka) together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat. Allow to cool down in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it in the refrigerator.
While the syrup is cooling, hull strawberries and place them in a food processor or blender. Blend strawberries to a puree, then pour through a sieve into a medium-size bowl. Add lemon juice, and stir well.
Refrigerate puree until the syrup has chilled – about 1 hour.
Combine chilled syrup and strawberry puree, then transfer to a baking pan (stainless steel is best).
Cover with plastic wrap and freeze for 3-4 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return strawberry puree mixture to metal pan, cover and freeze for a further 3-4 hours.