After all the snow we've experienced during the past few weeks, I'm longing for the return of summer. Since that clearly wont' be happening any time soon, the next best thing is enjoying strawberry sorbet bursting with bright summer flavor.

The strawberries available during the winter months here in Virginia are really flavorless, so I use frozen strawberries that I purchase in bulk at Costco. A 6 pound bag will make 6 quarts of sorbet for about $1.50 per quart (or you can make 2 quarts of sorbet and a batch of strawberry jam).

Items used to make this recipe:

(affiliate links)

• my favorite ice cream/gelato/sorbet maker https://amzn.to/2YsloAB

• a less expensive ice cream maker https://amzn.to/2W2gAV0

• copper sugar pot https://amzn.to/2VwuDTr

• lemon squeezer https://amzn.to/2Yr3ONy

• tulip dishes https://amzn.to/2Ynbu3a

Strawberry Sorbet

makes 1 quart

Printable Recipe

Ingredients

Simple Syrup:

• 2/3 cups sugar

• 2/3 cups water

Sorbet:

• 1 pound frozen strawberries, thawed and pureed

• 1 tablespoon freshly squeezed lemon juice

• simple syrup to taste

• 1 1/2 teaspoons raspberry liqueur (optional)

Directions

To make the simple syrup:

1. Make the simple syrup by combining water and sugar together in a heavy bottomed sauce pan; stirring until the sugar completely dissolves.

2. Stop stirring and bring mixture to a boil; continue boiling for 1 minute.

3. Remove from heat; reserve.

To make the sorbet:

1. Combine pureed strawberries, lemon juice, and optional liqueur in a blender; puree until smooth.

2. Add simple syrup to taste.

3. Puree mixture again and chill completely (I put my whole blender jar right into the fridge).

4. When completely chilled, puree one last time to mix well before churning in your ice cream maker following the manufacturer's instructions.

5. Transfer sorbet to an airtight freezer-safe container; freeze for at least 4 hours before serving.

6. Allow to soften at room temperature for 10-15 minutes for easier scooping.