Ava’s No-Machine Strawberry–Lime Sorbet

Wash and hull strawberries, then blend in batches until smooth.

To make the sugar syrup, heat water, sugar and honey in a saucepan until dissolved. Remove from heat and cool completely.

Mix syrup into strawberry puree, add lime juice, zest, and a pinch salt. It should be slightly sweeter than you want when it’s frozen the sweetness will reduce.

Pour mixture into a shallow container(s) (make sure it fits in your freezer/you have space available). Freeze for 1 hour, then stir with a fork or whisk to break up ice crystals.

Continue freezing, stirring every 30–45 min for a few hours (however long you have) until smooth and fully frozen.

After the last stir, press cling film directly on the surface and store in freezer for the following week.

If you did not have time to repeat stirring the week before. Take the frozen sorbet out of the freezer and let if soften enough so that you can get it out of the container (hot water bath in a sink can help).

Once soft, break it up as best you can and re-blend it until smooth. Transfer back to the large shallow container and freeze again until ready to serve.

If you were able to complete the stirring in step 5, remove from freezer and defrost in fridge for 2 hours before serving.