4-5hrs
450g Scotty Brand strawberries, hulled and chopped
100g caster sugar
1 pinch salt
1 ½ teaspoons cornflour
1 ½ teaspoons cold water
3 tablespoons lemon juice
Place berries in the bowl of a food processor and process until smooth. Combine berry puree, sugar and salt in a large saucepan. Heat until melted and just simmering. Whisk cornflour into the cold water; stir into heated berry mixture. Remove from heat and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
Freeze in ice cream maker according to manufacturer's instructions.
To freeze this sorbet without an ice cream maker; pour strawberry mixture into a shallow dish, place dish in freezer, stir occasionally until sorbet reaches desired consistency.
