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.
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.
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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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