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