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Here are the ingridients that are needed to make a remarkably good Strawberry Sorbet FUSF:
- Prepare 1-1 1/2 lbs of strawberries.
- Use 1/2 cup of sugar.
- You need 2 tbsp of lemon juice.
- Take 1 tbsp of light corn syrup.
- Provide pinch of salt.
Done with the ingridients? Below are the steps on cooking Strawberry Sorbet FUSF:
- Hull strawberries, cut in half..
- Place in bowl of food processor. Add sugar, lemon juice, corn syrup, and salt. Blend for 1 minute, or until smooth..
- Run through a mesh filter to remove any remaining seeds or pulp..
- Refrigerate for 2 hours..
- Using ice cream maker, process for 20 minutes..
- Freeze for at least 12 hours..
- Serve with a sprig of mint. Equally good scooped into a flute of Prosecco..
Place in bowl of food processor. Add sugar, lemon juice, corn syrup, and salt. Equally tart and sweet, the intense taste of strawberry evokes a primal response to the warmest of seasons. A nod to David Lebovitz for the inclusion of corn syrup. It is necessary to prevent your sorbet from becoming a big, strawberry ice cube. jimkmaus.
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