Fruit Sorbet

Instructions

1. 1

   In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves to create a simple syrup. Remove from heat and let cool to room temperature.

2. 2

   Wash and hull the strawberries, then pat them dry. Place them in a blender or food processor.

3. 3

   Add the cooled simple syrup, fresh lemon juice, and lemon zest to the blender with the strawberries.

4. 4

   Blend on high speed until the mixture is completely smooth and no chunks remain, about 1-2 minutes.

5. 5

   Taste and adjust sweetness if needed by adding a little more sugar or lemon juice.

6. 6

   Pour the mixture through a fine-mesh strainer into a bowl to remove any seeds or pulp for a smoother texture (optional but recommended).

7. 7

   Cover the bowl and refrigerate for at least 2 hours or until completely chilled.

8. 8

   Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.

9. 9

   Transfer the sorbet to an airtight freezer-safe container and freeze for at least 4 hours or until firm.

10. 10

    Let the sorbet sit at room temperature for 5-10 minutes before scooping to achieve the perfect texture.