Desserts, Elaine Walker, Ice Cream

Strawberry Sorbet

6 cups hulled strawberries (about 2 pounds)
1/2 cup water
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons vanilla extract

Puree strawberries in a food processor until smooth.
Combine water, lemon juice, and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.
Remove from heat.
Stir in the vanilla.
Pour the syrup into the fruit puree and stir until well mixed.
Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker and follow manufacturer’s directions.