makes about 1 quart
2 1/2 pounds strawberries, rinsed and hulled
1 cup superfine sugar (adding up to an additional 1/4 cup if needed depending on the sweetness of the berries)
1/4 cup honey
Pinch of kosher salt
In the bowl of a blender, purée the strawberries, sugar and honey until smooth. Strain the mixture through a fine-mesh sieve, pressing on the solids, into a bowl. Add a pinch of salt, stir and taste. Season with up to an additional 1/4 cup of sugar. Refrigerate until chilled, preferably overnight. Freeze in an ice-cream maker according to the manufacturer's instruction. Transfer the sorbet to an airtight freezer-safe container. Enjoy!
Printed from thegalleygourmet.net
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