Instructions: 1) In a saucepan, bring the water and sugar to a boil over medium-high heat. Boil for 30 to 45 seconds until the syrup is perfectly clear. Stir to make sure all the sugar has dissolved and remove from the heat. If you use a microwave, mix all ingredients and microwave covered until boiling and the syrup is perfectly clear.

2) Allow the syrup to cool and pour into a glass or plastic container. Store in the refrigerator; will keep for months.

Final note; the amount of sugar added to the puree plays a large role in the consistency of the finished sorbet. If too little sugar is added, the sorbet will be hard and icy. If too much is added, it will not freeze. In French cooking, sugar is added to achieve the proper consistency without regard for the natural sweetness of the fruit, often resulting in an overly sweet puree. When this happens, lemon juice is added to adjust the sweetness.

Serving Ideas : Use in Strawberry Sorbet

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.