Strawberry Sherbet

Description

 * Makes about 1 quart

Ingredients

 * 2 pint baskets very ripe California strawberries, stemmed
 * 3 tablespoons fresh lemon juice
 * 2 tablespoons light corn syrup
 * sugar (about 1 cup)

Directions

 * 1) Purée strawberries with electric blender or food processor.
 * 2) Stir in lemon juice and corn syrup.
 * 3) Gradually mix in sugar, adding up to 1 cup, depending on flavor of strawberries.
 * 4) Pour into container of ice cream freezer and freeze according to manufacturer's instructions.
 * 5) Transfer to covered container and place in freezer up to 4 hours.