Strawberry Sorbet

Ingredients

• 2 quarts (about 2 1/2 pounds) strawberries, hulled
• 1 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon Kosher salt
• 2 teaspoons rose water ((optional))

Steps

1. 1

   Purée all ingredients. Combine strawberries and sugar in a high-speed blender and purée on low until finely chopped. Add lemon juice, salt, and rosewater. Raise speed to high and continue to purée until mixture is completely smooth.

2. 2

   Strain sorbet mixture. Set a fine strainer over a large bowl or measuring cup. Pour purée into strainer and use a flexible spatula to force the mixture through it. You should have about 1 quart of puree. At this point, you can chill the mixture up to overnight or proceed with churning.

3. 3

   Churn sorbet. Pour the strawberry mixture into an ice cream maker and process according to the manufacturer's instructions, 20 to 30 minutes.

4. 4

   Freeze until solid. Transfer sorbet to an airtight container and freeze until the texture is firm enough to scoop, about 4 hours.

5. 5

   Scoop and serve. If sorbet has been chilled for more than a few hours, let it sit at room temperature until it is soft enough to scoop, 5 to 15 minutes. Serve in ice cream glasses or bowls.