With temperatures rising, and strawberries coming into season, strawberry sorbet is a fabulous, light and cooling dessert.
fruit of 2 lemons, (seeds and peel removed)
3/4 cup sugar
4-5 cups ice
You’ll need a pretty powerful blender to achieve a smooth consistency.
First add fruit and sugar, and pulse to puree.
Add ice and pulse at first to break up larger chunks, then puree at full speed until smooth.
Store in freezer (allow to sit at room temperature 15 minutes before serving, to soften).