Strawberry Sorbet

I love when strawberries first start to appear at the grocery stores.  This year I was looking forward to making strawberry sorbet.  I snached up some strawberries as soon as I could and made this.  It was incredibly easy to make, and the flavor was great.  It was perfectly sweet, and the strawberry flavor came out just as I hoped it would.  Sorbets are the perfect warm-weather treat.  They taste light and will satisfy your sweet tooth- they are the perfect end to a meal.  I didn’t strain the seeds because, honestly, I was lazy and wanted the sorbet sooner.  It didn’t make a difference to me, so this step is definitely up to personal preference.  This recipe doesn’t make much, so if you want more or are making this for a group of people, you might want to double it.  I can’t wait for more fresh fruits to come out so I can make even more sorbets!

Strawberry Sorbet

1 pound fresh strawberries, rinsed and hulled

¾ cup sugar

1 teaspoon kirch (optional)

1 teaspoon freshly squeezed lemon juice

Pinch of salt

Slice the strawberries and toss them in a medium bowl with the sugar and kirch, if using, stirring until the sugar begins to dissolve.  Cover and let stand for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.  Press the mixture through a strainer to remove the seeds if you wish.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Source: The Perfect Scoop by David Lebovitz

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