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Clean recipe · cooking.nytimes.com

Strawberry Sorbet

This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully. Amanda Hesser

Original recipe: cooking.nytimes.com

Yield:
1 servings
Total:
10 min
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Ingredients

  1. 1 whole lemon, seeded and roughly chopped
  2. 2 cups sugar
  3. 2 pounds strawberries, hulled
  4. Juice of 1 to 2 lemons

Instructions

  1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
  2. Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.