Strawberry Lemonade Trifles! (recipe)
Easy Strawberry Sorbet
6 cups sliced fresh strawberries
1/2 cup granulated sugar (or more/less depending on sweetness of fruit)
5 tbsp fresh lemon juice
In a medium bowl, stir together strawberries and sugar. Let the strawberries rest for 15 minutes to release the juices (macerate).
Place strawberries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.
Set fine mesh sieve over the bowl, pour in the strawberry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in refrigerator for 30 minutes.
Pour strawberry puree into ice cream maker and process according to manufacturer’s instructions.
Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.
Makes about 3 cups.