Strawberry Sorbet

Store in an airtight container in the freezer. It may become very hard when frozen solid; allow it to soften slightly before serving.

For an extra smooth texture, add a tablespoon of corn syrup or glucose to the base before freezing.

Taste the strawberry mixture before freezing; adjust sweetness based on the ripeness of your strawberries.

If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and break it up with a fork every 30-60 minutes until frozen.

Fresh mint leaves

A drizzle of balsamic glaze

Shortbread cookies

Vanilla pound cake

Using underripe strawberries, which can result in a tart and less flavorful sorbet.

Freezing the mixture without stirring or churning, leading to large ice crystals and an icy texture.