Recipe of the Month


Strawberry Sorbet

Ingredients:

  • 2 quarts strawberries, washed (about 2 1/2 pounds)
  • 1 cup sugar
  • 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon kosher salt, to taste

Method:

  1. Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of purée.
  2. Add sugar and blend for 30 seconds.
  3. Add lemon and salt, blend to incorporate, and adjust to taste.
  4. Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold.
  5. Churn sorbet in ice cream maker according to manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.