Strawberry Sorbet

With strawberries on sale this week & the 100 degree temps of a Texas June, this strawberry sorbet recipe form Annie’s blog was perfect. I didn’t have any kirsch on hand so I added 1 Tbsp of a white wine I had in the fridge. This was delicious on it’s own, but when topped with a little fat free whipped cream, it was even better.

Strawberry Sorbet

1 lb. fresh strawberries, rinsed and hulled

3/4 cup sugar

1 tsp. kirsch (optional)

1 tsp. freshly squeezed lemon juice

Pinch of salt

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.

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.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz

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