Strawberry Sorbet

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!

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