There are so many ways to store strawberries. I’ve never been a fan of freezing whole strawberries, they always look so sad when they defrost and we almost never have smoothies in our house. I don’t own a dehydrator and had a total Pinterest fail when I tried to make strawberry fruit roll ups. So aside from making some delicious strawberry jalapeno jam (it is a close second to my favorite cherry jalapeno jam) I’ve made strawberry sauce and I’ve begun experimenting with strawberry bbq sauce (total fails so far). So what else can I do?
I made strawberry sorbet. The most perfect, simple, 3 ingredient strawberry sorbet. This recipe has been a favorite of mine for years. I make so many variations of this base recipe that it actually makes me want so badly to write them all out for you here. But I should take one step at a time. Make this delicious recipe first, then we can talk about mix-ins, added flavors, etc.
Put the ingredients into a food processor and process until smooth. Refrigerate for an hour, or put in the freezer for 30 minutes, this helps the ice cream maker tremendously.
Freeze in a gelato or ice cream maker per machine’s directions. Try not to overfill the machine. Look at my level of it unfrozen. Once frozen it was full to the top:
- 1 1/2 pounds strawberries , with the tops cut off
- 1 1/2 teaspoons lemon juice
- 1/2 cup sugar (my strawberries were SWEET so I only used ¼ cup)
- Put the ingredients into a food processor and process until smooth.
- Refrigerate for an hour, or put in the freezer for 30 minutes, this helps the ice cream maker tremendously.
- Freeze in a gelato or ice cream maker per machine's directions.
Ok I totally lied I am going to give you a variation that we LOVE. Add in a half cup of chardonnay or rose wine. I would do this every single time if we didn’t have a strawberry obsessed toddler in the house.