Strawberry Sorbet

1 pound fresh strawberries, rinsed and hulled
¾ cup sugar
1 teaspoon kirsh (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.

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