Ingredients

2 1/2 pounds strawberries | rinsed *see note

3/4 cup sugar

2 teaspoons lemon juice | freshly squeezed

1/2 teaspoon kosher salt

Directions

Step 1

Rinse your strawberries, cut off the calyx (the green crown at the top), and half the berries. Add your strawberries to a bowl with your sugar. Leave to sit for at least an hour, preferably overnight in the fridge.

Step 2

Once your strawberries have finished sitting, add them to your blender with the lemon juice and salt and puree until smooth.

Step 3

Put your sorbet mixture into the fridge and chill completely. Churn in your ice cream maker according to the manufacturer’s instructions.

A note about rinsing your strawberries…

Never rinse your strawberries until the absolute last minute before using them. Within 24 hours of a strawberry getting wet (once removed from the plant) it begins to breakdown. I know a lot of people who rinse their strawberries right when they get home from the store and put them in the fridge for later use. No bueno. It is very quick transformation from a wet berry to a moldy berry.

Strawberries stay fresh longer if unwashed, with stems on, in a sealed glass jar in the refrigerator. Then rinse right before use.