Prep Time: 35 Minutes
Yields: 1 Quart


Sorbets are smooth, frozen ices made without milk or other dairy products. The fine, silky texture of a sorbet is at its best when freshly made and still soft. It should never be rock-hard, and it should always be free of ice crystals.

1 pound Louisiana strawberries, cleaned and stemmed
½ cup water
1 cup sugar
1 tbsp fresh lemon juice

Place all ingredients in a food processor. Purée on high speed 3–5 minutes or until ingredients are totally liquefied. Remove from food processor and place in a bowl covered with plastic wrap for 3 hours in refrigerator, preferably overnight. When ready to make, pour cold contents of bowl into your home-style ice cream freezer. Freeze according to manufacturer’s instructions for sorbet.

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