- 4 cups fresh strawberries, sliced
- 1/2- 1 cup sugar, depending on taste
- 2/3 cup milk
- 2 tablespoons and 2 teaspoons orange juice
Step 5: When your sorbet looks like this you can remove the sorbet and eat right away or store in an air tight container and place in your fridge. If the sorbet is too soft for your liking you can allow it to firm up a bit in the freezer before serving.
*This recipe can also be used to make Popsicles, just place the mixture into a Popsicle mold and freeze until solid.
**You can run the puree through a strainer before putting into the ice cream maker if you do not like the seeds.
If you do not have an ice cream maker:
Skip step 4 and instead pour the mixture out onto a jelly roll pan (lining it makes for easier clean up and less damage to your pan) and place in the freezer. Every hour go in and scrape it around with a fork to break it up so you do not have a sheet of ice. The texture of this sorbet will vary from the difference in methods.