The nice thing about sorbet is that it’s so simple to throw together. You only need a few basic ingredients – the berries, sugar, lemon juice, salt and a little alcohol, if you’re so inclined. First, the strawberries are macerated in the sugar, which makes them irresistibly delicious and juicy. Ever since I tasted my first macerated strawberry I’ve been in love with them and rarely do I eat strawberries now without first macerating them! The strawberries and their juices are pureed along with the lemon juice and a pinch of salt and then, if you like, strained to remove all of those pesky seeds so your sorbet will be luxurious and smooth. I skipped the liquor in my sorbet so it froze quite hard, but a few minutes on the counter before scooping solved the problem. Liquor helps keep the sorbet soft and if that’s your preferred consistency, you’ll want to include the kirsch. The sorbet is refreshing and sweet with intense strawberry flavor, a wonderful treat you’ll want to try this berry season!
By Tracey
Strawberry Sorbet
adapted from The Perfect Scoop by David Lebovitz
Ingredients:
- 1 pound (450 g) strawberries, rinsed, hulled and sliced
- 3/4 cup (150 g) sugar
- 1 teaspoon kirsch (optional)
- 1 teaspoon freshly squeezed lemon juice
- pinch of salt
Directions:
In a medium bowl, gently toss the strawberries with the sugar (and kirsch, if using), stirring until the sugar begins to dissolve. Let stand, covered, for about 1 hour, stirring every 15 minutes.
Puree the strawberries and their liquid along with the lemon juice and salt in the bowl of a food processor until smooth. If desired, strain the mixture through a sieve to remove the seeds.
Chill the strawberry mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Yields about 3 cups.
