Ingredients:

  • 1 lb fresh strawberries, hulled and halved
  • 1 tbsp fresh lemon juice
  • 3/4 cup granulated sugar
  • 1/4 cup water

Instructions:

  1. Place the strawberries and lemon juice in a blender. Process on high until the mixture is completely smooth. Optional: press the puree through a fine-mesh strainer for a seedless finish.
  2. In a medium saucepan over medium heat, combine the granulated sugar and water. Stir constantly until the sugar is dissolved and the liquid is clear. Bring to a gentle simmer for 1 minute, then remove from heat.
  3. Pour the warm sugar syrup into the strawberry puree. Blend again for 30 seconds to emulsify. Transfer the mixture to a bowl and refrigerate for at least 2 hours.
  4. For Ice Cream Makers: Churn according to manufacturer instructions until soft-serve consistency is reached. For No-Churn Method: Pour into a shallow container and stir vigorously with a fork every 45 minutes for 3-4 hours until firm.