Strawberry Sorbet

Even though it’s September, LA has decided to welcome the beginning of Fall with a brutal heatwave. Fortunately, I keep my newly acquired ice cream maker chilled and ready to go at all times. This simple sorbet came together from a bag of frozen strawberries and a little simple syrup. 20 minutes of icy churning later, this sweet sorbet is ready to enjoy!

Strawberry Sorbet


  • 1lb frozen strawberries, thawed
  • 3/4 cup simple syrup (bring equal parts water and sugar to a boil, cool and save in the refrigerator to use as needed)

Blend strawberries and syrup in a blender until smooth. Let drain through a sieve if you’re really opposed to strawberry seeds, otherwise just chill the mixture for about half an hour then run through your ice cream maker. Eat immediately or transfer to another container to firm up in the freezer.

Also, thanks for the feedback on cupcake piping. I think I can put together something fun after next week. This Friday, I have a delicious cookie recipe to share, then next week is the big reveal of The Mr.’s birthday cake. I might have gotten a little ambitious in my design, I hope it comes out well!

Stay cool!


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