Strawberry Sorbet

Hello, stranger.  It’s been too long.  March came and went in a whirlwind of matches and moves, of showers and celebrations.  Now – weeks later – I am finally sitting down to catch-up.  And we have much catching-up to do.

Let’s start with sorbet.  Simply sweet, simply delicious, simply strawberry.  In it’s most basic form it requires a mere four ingredients.  If you’d like it a bit fancier, you could add one or two more.  In any form, it’s a delicious dessert that reminds us that the simplicity of summer is not too far away.

Strawberry Sorbet
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Yield: about 1 pint
Time Required: about 6 hrs

The recipe, as it appears in Lebovitz’ The Perfect Scoop, is written below.  I double the recipe based on Annie’s suggestion and it was just the right amount for a party of 6 with a few servings leftover.  The sorbet was very sweet (I accidentally left out the salt) so I may decrease the amount of sugar just a bit next time I make it (or remember to add salt).  I served mine with a mint sprig a top and it was a lovely accompaniment to the sweet strawberry.

1 lb. strawberries, rinsed and hulled
3/4 cup sugar
1 tsp. kirsch (optional)
1 tsp. freshly squeezed lemon juice
pinch of salt
fresh mint, for garnish

1.  Slice the strawberries and toss in a bowl with the sugar.  Let macerate about 1 hour, stirring once or twice.

2. Puree strawberries and their juices, kirsch (if using), lemon juice and salt in a food processor or blender until smooth.

3. Chill thoroughly (at least two hours in the fridge, I like to chill overnight).  Freeze in an ice-cream maker according to the manufacturer’s instructions.

Source: David Lebovitz’ The Perfect Scoop

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