Strawberry Sorbet

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

2 1/2 lb. strawberries, halved (about 8 c.)

1 c. granulated sugar

3 tbsp. fresh lemon juice

1/8 tsp. kosher salt

Directions

Place the strawberries, sugar, lemon juice, and salt in a food processor; puree until smooth, about 1 minute.

Strain the strawberry puree through a fine mesh strainer, pressing the solids with the back of a spoon. Discard the solids.

Transfer the strained strawberry mixture to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the strawberry mixture into a loaf pan or freezer-safe container. Place a piece of parchment paper directly on the surface of the sorbet. Wrap the pan tightly in plastic wrap, and freeze until the sorbet is firm enough to scoop, about 4 hours.