Summer Strawberry Sorbet

1. 1

   Hull strawberries, cut in half.

2. 2

   Place in bowl of food processor. Add sugar, lemon juice, corn syrup, and salt. Blend for 1 minute, or until smooth.

3. 3

   Run through a mesh filter to remove any remaining seeds or pulp.

4. 4

   Refrigerate for 2 hours.

5. 5

   Using ice cream maker, process for 20 minutes.

6. 6

   Freeze for at least 12 hours.

7. 7

   Serve with a sprig of mint. Equally good scooped into a flute of Prosecco.

* Per serving · 4 servings · Values may vary.

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