Strawberry Sorbet

Sorbets are such a fantastic dessert.  They are quick and easy to make, fairly healthy (for a dessert), and are a great ending to just about any meal.  This sorbet had a great texture - very fruity, smooth and not too icy.  If you want a smoother texture, strain out the strawberry seeds.

Yield:

Makes 3-4 cups

Ingredients

1. 1 lb. fresh strawberries, rinsed and hulled
2. 3/4 cup sugar
3. 1 tsp. kirsch (optional)
4. 1 tsp. freshly squeezed lemon juice
5. Pinch of salt

Directions

1. Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.
2. 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.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Notes