B.C. dessert recipe: How to make strawberry sorbet

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      If you want to enjoy strawberry fields forever, here's a refreshing way to do so.

      Here’s a recipe from B.C. Strawberries that can be made ahead of time and frozen. Refrigerate for about 20 to 30 minutes before serving or until slightly softened.

      Strawberry sorbet

      Yield: 4 cups

      3/4 cup (175 mL) sugar
      3/4 cup (175 mL) water
      6 cups (1.5 mL) strawberries, halves
      2 tbsp (30 mL) lemon juice
      2 tbsp (30 mL) frozen orange concentrate
      strawberries, sliced


      In small saucepan, heat sugar and water, stir until sugar is dissolved.
      Pour into bowl and refrigerate until cool, about 2 hours.

      In blender, puree strawberries.
      Add lemon and orange juices and sugar water mixture; blend thoroughly.
      Pour strawberry mixture into 8 inch (2 L) square metal baking pan, cover and freeze for 3 to 4 hours or until almost firm.
      Break mixture up into small pieces and puree in blender or food processor until smooth and creamy.
      Pour mixture into container with a lid.
      Freeze for about 3 hours or until firm.

      Garnish each serving with extra sliced strawberries.

      B.C. Strawberries