Strawberry Sorbet

Yield: almost 3 cups

Ingredients

4 cups Strawberries, ripe (or watermelon

1/2 cup + 2 Tbsp strawberry (or raspberry) preserves

A pinch salt

2 tsp fresh lemon juice, or to taste

1/3 cup water

Procedure

1. Rinse and hull the berries and put them in a food processor or blender. Purée until smooth.
2. Add 1/2 cup of the preserves and the salt.
3. Add the lemon juice and water and pulse to mix. The purée should taste a little bit sweeter than you think it should.
4. Pour the mixture into a shallow container, cover, and freeze until hard for 3 to 4 hours.
5. Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. Pour it back into the shallow container and return it to the freezer until it is hard.
6. Using a fork, scrape the frozen mixture until they are into bits and no large clumps of ice are present.
7. Using a scooper, gather the scrape mixture into a ball and place in a glass.
8. Serve immediately.