1 cup water
3/4 cup sugar
2 1/2 cups strawberries; frozen are fine
1/3 cup freshly squeezed lemon juice
Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool. (If you’re using frozen strawberries, thaw them enough that they’re not rock-hard; a few icy spots are OK. If you’re using fresh strawberries, wash and trim off the hulls.) Process strawberries in food processor until fairly smooth, but not puréed. Add the syrup and lemon juice, and pulse briefly, just to combine. The syrup doesn’t have to be cold, but it shouldn’t be boiling hot, either. Lukewarm or cooler is fine. Place the mixture in a shallow 8″ x 8″ or a 9″ round cake pan. Place the pan in the freezer. There’s no need to cover it. After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer. Continue to stir every hour or so, until the sorbet is nearly as firm as you like. Once the sorbet is entirely icy (like a slush drink), you can purée it in a food processor. Place in a bowl, cover, and return to the freezer. Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. Waiting a couple of hours beyond that will solidify it beyond scoopable (if so, allow it to soften about 10 min). Scoop into dishes and serve. Yield: about 1 quart. Received from subscriber Sharon Thompson, found at http://www.kingarthurflour.com/recipes/strawberry-sorbet-recipe.