Perfect Summer Sorbet

Daniel Pinard’s Homemade Strawberry Sorbet is one of my favorite summer dessert recipes and one I’ve been making for years. It’s simple, light, and so refreshing and satisfying. Plus, it doesn’t require any fancy equipment other than a food processor.
 
Fresh Strawberry Sorbet
2 cups of fresh strawberry puree (about 4 cups of strawberries)
Juice of 1 lemon
1 cup of sugar (any kind)
1 cup of water
1 egg white
 
1. Puree the strawberries in a food processor or blender.
 
2. In a bowl, add the lemon juice, sugar, and water to the pureed strawberries. For a richer sorbet, prepare 3 cups of strawberries and don’t add water.
 
3. Mix well with a spatula and let the mixture sit for a few minutes on the counter so the sugar dissolves. Put the mixture into a pyrex bowl and freeze.
 
4. To make the sorbet, break the frozen mixture into small pieces of about 2-3 cm each and put them into a food processor. Add the egg white. Pulse for several seconds and then mix for about 2 minutes. Voila! I like to put it back in the freezer for a firmer texture.
 
From: Encore des Pinardises, by Daniel Pinard