June 29, 2013
1 – lb. ripe strawberries, hulled and chopped (or 16 oz of fresh peaches, skins optional)
1/2 – cup white sugar
1 – pinch salt
1 1/2 – tsp. cornstarch
1 1/2 – tsp. cold water
3 – tbls. lemon juice
Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours. Freeze in ice cream maker according to manufacturer’s instructions.
Chill all the components to help keep the puree smooth and to freeze best.
Dessert, Ice Cream, Sorbet, Strawberry, Strawberry Sorbet,