INGREDIENTS:
3 lb. Strawberries, tops removed and halved
1 cup granulated sugar
1 Tbsp. lemon juice
1/4 tsp. salt
INSTRUCTIONS:
In a processor, blend strawberries until no chunks remain. Strain strawberry mix through a mesh strainer, pressing on solids to get all the liquid out. Add puree to a large bowl and stir in sugar, lemon juice, and salt. Taste and add more lemon juice in needed, refrigerate until well chilled, about 2 hours. When ready to churn, add sorbet base to ice cream maker and churn for about 20 minutes. Mixture will be smooth, creamy, and thickened, but not entirely solid. Pour into a container and freeze until ready to serve.
Serve and enjoy!
*Recipe from delish.com
*Image from ketofocus.com
