Strawberry Season Is Almost Here

Strawberry season is fast approaching and I just love to go to the Amish Market in Mechanicsville Maryland and check out the berries when they first come in. I was there this past Saturday. The first of the early strawberries were in and of course I had to sample them to say these were the early berries I could not get over the fabulous flavor. They were extremely sweet. I can hardly wait for the season to get into full swing. I have already planned what I am going to be canning with them this year and I plan to freeze as many as I can for use throughout the year. This is one of the first signs that summer is around the corner.

This is a recipe I came up with a few years back for Strawberry Sorbet. It is a fantastic way to cool down on a lovely warm summer evening.

Fresh Strawberry Sorbet

2 cups sugar
2 cups water
4 pints strawberries, hulled and sliced
1/4 cup fresh lemon juice
1/2 cup light corn syrup

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Put the strawberries and lemon juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.

Hope ya’ll give this a try and let me know what you think.