- 2 1/2 pound fresh, very ripe strawberries
- 1 C sugar
- 2 tsp fresh lemon juice
- 1/2 tsp kosher salt
- Remove stems from strawberries and purée in a blender or food processor until smooth. It should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.
- Strain purée to remove seeds and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.