STRAWBERRY SHERBET

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

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

Makes about 1 quart
Source: California Strawberry Commission