Recipe by Judy from Hawaii
This is a light, but intensely flavored sorbet that is very refreshing when the weather is hot. (Cooking time = freezing time & is approximate.)
Top Review by mybirdzone
Amazing sorbet! I've made 3 times now and the last time was with frozen organic strawberries. Using the frozen strawberries it came out much sweeter than if using fresh. If using frozen, cut back on the sugar but not the water. I didn't use a ice cream machine. It freezes rock hard if left in the freezer overnight so you have to have patience and let it sit out for 30 minutes or so before eating if it's hard as a rock. Next time I will try substituting Triple Sec or Cointreau for part of the orange juice. Maybe using a little flavored alcohol will prevent it from freezing solid.
Directions See How It's Made
- Combine water & sugar in a pan, stir over low heat until sugar dissolves.
- Bring to a boil & boil gently for 5 minutes without stirring.
- Set aside to cool.
- Wash berries.
- Remove caps.
- Puree fruit in a blender or food processor until almost smooth.
- In a medium bowl, combine fruit with cooled syrup and orange juice.
- If you have an ice cream freezer, you can put the puree mixture into that & process using the directions with the machine.
- Otherwise, pour into an 8 by 8 pan & cover with plastic wrap.
- Place in freezer & freeze until almost firm, 1 to 2 hours.
- Stir 2 or 3 times with a fork while freezing.