Strawberry Sorbet

02 May

1/3 C water
2/3 C sugar
2 pints ripe strawberries, rinsed & hulled

Bring water and sugar to a boil in a saucepan over medium heat, stirring constantly. Remove from heat and let cool. (This makes 1 cup; it may be refrigerated up to 2 weeks.) Puree the strawberries in a food processor. Stir in the syrup. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions.

makes 4 servings