1/2 tbs lemon juice;
1/2 – 1 tbs honey (depending on how tart the berries are, and how sweet you would like the finished product to be!)
Wash and hull the strawberries, place in an open container in a single layer and freeze. Depending on the size of the berries this will take about 4-6 hours or you could do it the day before.
Take frozen berries out of freezer and put in the food processor with the juice and honey. I only have a mini processor so I had to be patient (yes I know, difficult, right?) and wait for the berries to partially thaw as they are like little rocks when you first take them out of the freezer. Blitz until smooth.
I used it to jazz up a jelly. Or you could eat it own it’s own, but this quantity only makes enough for 4 people if you are serving it with something else, or 2 people if you are just having the sorbet. If you have the freezer space you can always double the recipe.
Either use straight away, or put in a sealed container and freeze. I wouldn’t keep it long in the freezer (why would you anyway) and you will have to let it soften a little if you refreeze it.
Go on, eat it now – you know you want to!