Sorbets are such a fantastic dessert.  They are quick and easy to make, fairly healthy (for a dessert), and are a great ending to just about any meal.  This sorbet had a great texture – very fruity, smooth and not too icy.  I did not strain out the seeds because I like them, but you certainly could if you want an even smoother texture.  I made a batch of freshly whipped cream to top the sorbet (you know, I wouldn’t want it to be too healthy) and it was delicious!  Kind of a strawberries and cream thing going on – yum!  The only thing I will change next time will be to make a double batch, as the original recipe doesn’t yield much more than a pint and I like to make more than that at once.  

Strawberry Sorbet
Ingredients:
1 lb. fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tsp. kirsch (optional)
1 tsp. freshly squeezed lemon juice
Pinch of salt

Directions:
Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.  Cover and let stand for 1 hour, stirring every so often.

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.  

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. 

Source: The Perfect Scoop by David Lebovitz