Strawberry Sorbet

• 1 quart Strawberries
• 1 cup Water
• 1 cup Sugar
• 2 Tablespoons Lime Juice
• 2 teaspoons Lime Zest
• 1/4 teaspoons Salt
• 1/4 cups Corn Syrup

1. First, mix together the water and sugar in a saucepan, and boil over medium heat. Once boiling, reduce the heat and allow the sugar to dissolve completely. Remove the mixture from the heat and let it cool for a bit.
2. Chop up the strawberries, just to make it a little easier on your food processor.
3. Using a zester, get the 2 tsp zest from a lime.
4. Squeeze the lime to get the 2 Tbsp juice.
5. Puree the strawberries, lime juice, and lime zest in a food processor.
6. Combine the sugar mix, strawberry mix, and corn syrup (strain out the strawberry seeds if you like). Pour the mixture into your ice cream maker, and then churn according to the directions for the type of ice cream maker you have. It took about a half hour for my Cuisinart to do the job.
7. Place in a container in the freezer to firm up. Makes about 1 quart of sorbet.

strawberries, water, sugar, lime juice, lime zest, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/strawberry-sorbet/ (may not work)