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15 minutes
5 minutes
140 minutes
- 1 pound ripe strawberries, hulled and chopped
- 0.5 cup white sugar
- 1 pinch salt
- 1.5 teaspoons cornstarch
- 1.5 teaspoons cold water
- 3 tablespoons lemon juice
- In the bowl of a food processor, blitz the berries until velvety smooth. Transfer the puree to a large saucepan over medium heat. Stir in the sugar and salt until dissolved, then bring the mixture to a gentle simmer.
- Combine cornstarch and cold water, then gently mix into the simmering berry mixture. Take the saucepan off the heat, stir in lemon juice, and let it cool briefly. Chill the berry mixture in the refrigerator for approximately 2 hours before serving.
- Churn the mixture in an ice cream maker following the manufacturer's guidelines.
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