- This went from whole berries to soft-serve in about 20 minutes. When the local Oregon strawberries come into town I always buy too many and then they sit in the fridge and after a couple of days begin to wrinkle. That is the perfect time to make this sorbet! The berries are cold out of the fridge and they are nice and soft. If you let them sit in the fridge for one more day they will be compost, so make this!
- 2 pints of cold, very ripe strawberries
- 1/4-1/2 C. sugar, depending on your taste and how sweet your berries are
- 1/4-1/2 C. cold water
Place the berries, 1/4 C. sugar and 1/4 C. water into the blender and puree. Some blenders are better than others, so you may need to add a bit more water to get it to blend. Taste the mixture and add more sugar if you need to. Strain the mixture through a mesh sieve to get the seeds out. It should pour through fairly easily. Pour the mixture into an ice cream maker and freeze according to the manufacturers directions. The mixture will become thicker as it freezes. I like mine to be soft and granita-like, so we ate it after about 15 minutes in the ice cream maker. If you like it to be firmer, transfer it to a container and place in the freezer for about an hour. This should be eaten the day you make it. The water in the mixture will cause it to freeze solid if you leave it in the freezer for more than an hour or so. If you want to serve this at a dinner party, make the mixture before guests arrive and keep it in the fridge. When you sit down to eat dinner, start the ice cream maker up and you’ll have fresh sorbet for dessert. Makes 1 pint of sorbet.