There are some minor differences when working with berries as opposed to stone fruits. While you can just puree the berries in a food processor the final texture will be grainy. The way around this is to create a maceration of the strawberries and a hydroscopic sweetener.
Traditionally, the maceration is made by adding the chopped berries to a mixture of refined sugar and lemon juice. In this case you can use slightly warmed honey and lemon juice. The relationship to the hydroscopic sweetener changes the way the ice crystals form in the sorbet and will give you a smooth mouth feel.
Ice cream maker
Large work bowl
Medium work bowl
2 cups of red, ripe strawberries
1 ¼ cups of water
2 tablespoons of lemon juice
¼ cup of softened honey
2 teaspoons of triple distilled vodka
Here is how to make a delicious Strawberry (or berries) sorbet:
Step 1: The night before you plan to make the sorbet, put the ice cream maker core in the freezer to make sure it is thoroughly frozen.
Step 2: Remove the greens from the strawberries and cut out any excess white hulls. Then chopped the berries into small pieces and add them to a medium work bowl along with the softened honey and lemon juice. Use a fork to stir them together. It might take a full minute or two to fully integrate the honey and berries.
Step 3: Allow the maceration to sit for at least 20 minutes, though 30 would be better.
Step 4: Add the strawberry maceration to the work bowl of your food processor along with the rest of the ingredients, except for the vodka. Pulse the food processor 10 to 12 times or until the strawberries are completely broken down into a smooth puree.
Step 5: Assemble your ice cream maker per the manufacturer’s instructions.
Step 6: Add the vodka to the sorbet mixture and stir to combine. Then slowly pour it into the ice cream maker.
Step 7: Spin the sorbet in the ice cream maker for 20 to 30 minutes or until it has the texture of a loose sorbet.
Step 8: You can serve this immediately but it will melt quickly, so it’s best to work in small portions. It’s better to put it in a work bowl, cover and place in the freezer to harden for 45 to 60 minutes.