Stir the sugar and water together in a small saucepan. Heat over medium-high heat until boiling. Let boil for 3 to 5 minutes or until the sugar is melted and the liquid is clear.
Hull the strawberries and place in the carafe of a blender or the bowl of a food processor. Add the orange juice and vanilla and purée until smooth. Pour in the sugar syrup and pulse until well blended. Chill for at least 1 hour.
Freeze sorbet in ice cream maker according to manufacturer’s instructions and then transfer to an airtight container and place in freezer to firm, about 12-24 hours.
For a more European style sorbet, pass the mixture through a fine strainer before freezing to remove the strawberry seeds.
Recipe can be doubled.
Stir the sugar and water together in a small saucepan. Heat over medium-high heat until boiling. Let boil for 3 to 5 minutes or until the sugar is melted and the liquid is clear.
Hull the strawberries and place in the carafe of a blender or the bowl of a food processor. Add the orange juice and vanilla and purée until smooth. Pour in the sugar syrup and pulse until well blended. Chill for at least 1 hour.
Freeze sorbet in ice cream maker according to manufacturer’s instructions and then transfer to an airtight container and place in freezer to firm, about 12-24 hours.
For a more European style sorbet, pass the mixture through a fine strainer before freezing to remove the strawberry seeds.
Recipe can be doubled.
Tahitian Pure Vanilla Extract
