Yield: Yields about 1 quart
Use the reddest, ripest berries you can find for this old-fashioned favorite. The sweetness of the berries is heightened by the lemon zest and lemon verbena, but if you don’t have the latter, it will still taste great.
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Make Ahead Tips
You can store the simple syrup, covered, for up to 2 weeks in the refrigerator.
You can refrigerate the sorbet base for up to 1 day before freezing.
The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.
Guar gum is a natural, plant-based emulsifier that helps prevent ice crystals, creating an extra-creamy sorbet. Often used in commercial ice creams, sorbets, and gluten-free products, it’s readily available in many grocery stores, and online.No ice cream maker? No problem. You can freeze the sorbet base into a no-machine sorbet (unchurned, but still smooth and scoopable): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat. Scoop into bowls to serve.
I gave up on the egg. After a few "clunks" at the bottom of the blender,I didn't want raw egg in my beautiful fresh picked berries. So after adding 8 additional tablespoons of simple sugar, I decided to just taste it. Glad I did, more sugar would have made it too sweet and overpowered the fresh taste.
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