Strawberry Sorbet

Ingredients SERVINGS:

2 quarts strawberries (washed, about 2 1/2 pounds) 1 cup sugar 2 teaspoons lemon juice (to taste) 1/2 teaspoon kosher salt (to taste)

Directions

1. 1. Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries 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. 2. Strain purée 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.