Strawberry sorbet is one of our favorite ways to enjoy late summer strawberries. Before summer ends, head out to a local U-pick farm and load up on ripe berries. Then blend those little beauties into a lip-smacking treat—the perfect way to celebrate the last few drops of summer.
Prep time: 10 minutes
Cook time: 5 minutes
Wait time: 4 to 6 hours
Makes 6 to 8 popsicles
1 cup water
½ cup sugar
3 cups strawberries, chopped
2 tablespoons lemon juice
1. In a medium saucepan, bring the water and sugar to a boil. Stir until the mixture forms a syrup and the sugar dissolves, about 1 minute.
2. Add the strawberries, then reduce the heat to medium and simmer for 4 minutes, or until the berries are soft.
3. Working over a large heatproof bowl, strain the berries through a mesh colander. Press on the berries with a wooden spoon. Discard the pulp.
4. Add the lemon juice to the strawberry mixture and stir to combine. Let cool, then pour into popsicle molds.
5. Freeze, then enjoy!
Tip: For tips on how to pick the best berries, check out our guide to strawberry picking.
A mother of two, Jennifer Tyler Lee is the author of The 52 New Foods Challenge (Penguin Random House/Avery 2014) and the creator of the award-winning series of healthy eating games, Crunch a Color®. Her family cooking adventures have been featured by Jamie Oliver, Rachael Ray, Laurie David, Pottery Barn Kids, and Whole Foods. She is a featured blogger at The Huffington Post and a regular contributor to the James Beard Award-Winning magazine, Edible.