Strawberry Sorbet

The other day we had the LDS sister missionaries over for dinner. One of the sisters could not eat dairy or gluten, but I still wanted to do a yummy dessert without going out and buying soy milk or rice flour. So I whipped up some strawberry sorbet and a yummy lime coconut sherbet. Sorbets are really easy to make and you can even do them without an ice cream maker. It is a lot nicer to use an ice cream maker, but you can still get a yummy sorbet without one. I wish we still had some left. I am craving this right now!
Ingredients:

• 1 pound fresh or frozen strawberries, rinsed and hulled
• 3/4 C. sugar
• 1 tsp. freshly squeezed lemon juice
• pinch of salt

Directions:

1. Slice the strawberries and toss them in a medium bowl with sugar. If you are using frozen ones, microwave long enough for them to not be stuck to each other. Stir until the sugar begins to dissolve.
2. Cover and let stand for 1 hour. (To be honest, I totally skipped this step. And mine turned out great.)
3. 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. (I tried and couldn’t get it through the strainer, so I just left the seeds. I didn’t even notice them in the final product).
4. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Store in an airtight container. It is good straight out of the mixer or after freezing for a long time.

Note: If you make this without the ice cream maker, skip step #4. Instead pour it directly into an air tight container and freeze. Take it out  and stir it to break up ice crystals every half hour or so until it is frozen.


Recipe adapted from A Perfect Scoop by David Lebovitz