ButterYum’s Strawberry Sorbet

Make the simple syrup by combining water and sugar together in a heavy bottomed sauce pan, stirring until the sugar completely dissolves. Stop stirring and bring mixture to a boil; continue boiling for 1 minute. Remove from heat; reserve.

Combine strawberries, lemon juice, and optional liqueur in a blender; puree until smooth. Add simple syrup to taste. Puree mixture again and then chill it completely. (I put my whole blender jar right into the fridge). When completely chilled, puree one last time.

Next, use your ice cream maker to make it into sorbet (following the manufacturer’s instructions).

Transfer sorbet to an airtight freezer-safe container; freeze for at least 4 hours before serving. Allow to soften at room temperature for 10-15 minutes if it freezes too hard.