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.
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