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!
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