Strawberry Sorbet

C left one of her mini hand crank ice cream makers with me (after making me delicious mint chocolate chip ice cream). This was my first time using an ice cream maker and I must say that I am hooked. It was so easy and so fast. It's unclear which brand it is, but it looks very similar to the Donvier, except it only has a 2 cup capacity instead of 1 quart. I like that the container is small enough to keep in the freezer so that frozen treats can be made on demand. It only took 12 minutes of churning before the sorbet was ready. Delicious!
6/1/20 Took at least 10 min of stirring, after all ingredients were refrigerated for a day. No lemon juice.

• 2 cups strawberries, fresh or frozen and thawed
• 1/2 c water
• 1/4 c sugar (or less)
• 1/2 T lemon juice

1. In a small pan, dump the sugar and water. Heat to boiling and then reduce to low. Simmer for 5-10 minutes or until sugar is dissolved. Do not mix while heating.
2. Transfer syrup to bowl and let cool.
3. Puree the strawberries until smooth.
4. Add lemon juice and syrup and puree another 30 seconds.
5. Remove ice cream maker container from freezer. Place in plastic holder. Pour strawberry mixture inside. Put in mixer, place cover, and attach handle. Immediately crank 4 times.
6. Crank 2-4 times every minute until difficult to turn (or desired consistency). 
7. Enjoy immediately or transfer to an air tight container and keep in freezer up to 3 days.

Notes
A tablespoon of vodka (or any other type of alcohol) will keep the sorbet soft. Alcohol won't freeze, so adding a little keeps the sorbet from hardening too much. Vodka won't affect the taste. Add 2 minutes from finish time.