Strawberry oregano sorbet (V, GF)

Strawberry oregano sorbet from The Spoon + Shovel

It was a great year for strawberries at our house - definitely a good problem to have, as is looking for ways to utilize the fruit. Most of our crop was turned into freezer jam, and I have plans to try out a savory preserve recipe too, but Meghan had a great idea for a strawberry-oregano sorbet, so we gave it a shot. The result was refreshing and tasty; I could have never imagined myself ‘elevating’ sorbet a year ago...
Summertime and the livin’s easy, just like this recipe!

Strawberry oregano sorbet from The Spoon + Shovel

Ingredients:
4 C. fresh strawberries, cleaned and halved
1 C. water
½ C. sugar
2 T. lemon juice
1 generous T. fresh oregano leaves

Prep time:
Freeze time: 20-40 min, plus 2-3 hours in the freezer (optional)

Strawberry oregano sorbet from The Spoon + Shovel

-Combine the water and sugar in a pot over high heat on the stove. 
-Stir continuously until all sugar is dissolved, and bring to a boil for about a minute. 
-Remove from the heat, pour into a medium bowl and put in the refrigerator to cool.
-Wash your strawberries and remove all green tops, soft spots, and hard white insides (if applicable). 
-Puree in a food processor with the oregano, lemon juice and cooled syrup until smooth. 
-Start your ice cream maker, then pour the liquid in and churn for 20-40 min. The sorbet is ready to serve at this point, but I would suggest freezing for a few hours to give it a better chance of retaining its temperature and form (especially if it’s hot outside).