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Fresh Strawberry Sorbet


  • 2 1/2 pound fresh, very ripe strawberries
  • 1 C sugar
  • 2 tsp fresh lemon juice
  • 1/2 tsp kosher salt


  1. 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.
  2. 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.

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