Strawberry Sorbet

From the London River Cafe Cook Book by Ruth Rogers and Rose Gray.

Makes 1½ quarts

• • 2-3 lemons, 1 seeded and roughly chopped and the others juiced

  • 1lb sugar

  • 2 pounds strawberries, hulled

Method:

• 1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

  2. Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon.

  3. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries.

  4. Pour the mixture into an ice cream machine and churn until frozen.

Max Falkowitz

Ingredients

• 2.5lbs strawberries

• 8oz sugar

• 2 teaspoons lemon juice, to taste

• 1/2 teaspoon kosher salt, to taste

Method

1. Remove tops from strawberries and purée in a blender or food processor until smooth.

2. 2 quarts whole strawberries should yield 1 quart of purée.

3. Add sugar and blend for 30 seconds.

4. Add lemon and salt, blend to incorporate, and adjust to taste.

5. Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold.

6. Churn sorbet in ice cream maker according to manufacturer's instructions.

7. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.