Strawberry Sorbet

Did you know strawberries are the only fruit with their seeds on the outside? Pretty cool, huh? Food (heh heh) for thought. And that's your Fourth of July humor of the day!

Nothing beats a cold treat on a hot summer day. Nothing, I say, except more cold treats! It's hard NOT to overindulge in this beauty of a dessert. It's so perfect in the middle of the day...and on a humid night...and maybe for breakfast...

I think the rum really helped to keep it from getting too icy. I don't have a fancy schmancy ice cream maker, so I go with the tried and true freeze and churn then freeze and churn method. Works like a charm. Next up: frozen tart yogurt. Enjoy!

adapted from Tracey's Culinary Adventures who adapted it from The Perfect Scoop by David Lebovitz

Ingredients

1 pound of strawberries, rinsed and sliced
2/3 cup sugar
1 teaspoon rum (optional)
1 teaspoon lemon juice
pinch of salt

Directions

In a medium bowl, gently toss the strawberries with the sugar (and rum, if using), stirring until the sugar begins to dissolve. Let stand, covered, for about 1 hour, stirring every 15 minutes until well macerated.

Puree the strawberries and their liquid along with the lemon juice and salt in the bowl of a food processor or blender until smooth. If desired, strain the mixture through a sieve to remove the seeds (not necessary at all).

Chill the strawberry mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

OR...put in a freezer-safe bowl, stick in the freezer, and quickly churn after 30-45 minutes to break up ice crystals, and place back in the freezer. Then churn again after another 30-45 minutes. Then churn again after about an hour. It should be done and set at this point but you may need to churn once or twice more.