Strawberry Sorbet

Ingredients

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

Directions

1. Hull the strawberries, then process them in a blender or food processor until the purée is completely smooth. You should end up with 1 quart of purée from 2 quarts whole strawberries.
2. Pour in the sugar and blend for 30 seconds. Add the lemon and salt, blend again just to combine, then taste and tweak as needed.
3. Pass the purée through a strainer, then move it to the refrigerator. Chill it for 2 to 3 hours, until it is thoroughly cold.
4. Churn the sorbet in an ice cream maker, following the directions for your machine. Spoon the sorbet into the freezer and let it firm up for 2 to 3 hours before serving.