If it could snow strawberries in July, this would be the sweet result. Strawberry treats are a staple of summertime evenings. Something to savor as the sun goes down for what seems like forever. This sorbet delivers the unvarnished strawberry punch (or caress, whichever you prefer) without the cream to weigh you down. Enjoy without even a hint of regret or guilt.
I almost forgot to mention how easy this is to make. Summer ripe strawberries, sugar, and honey is all you need to enjoy this seasonal sorbet. Purée, strain, and freeze and you're in strawberry fields forever!
makes about 1 quart
2 1/2 pounds strawberries, rinsed and hulled
1 cup superfine sugar (adding up to an additional 1/4 cup if needed depending on the sweetness of the berries)
1/4 cup honey
Pinch of kosher salt
In the bowl of a blender, purée the strawberries, sugar and honey until smooth. Strain the mixture through a fine-mesh sieve, pressing on the solids, into a bowl. Add a pinch of salt, stir and taste. Season with up to an additional 1/4 cup of sugar. Refrigerate until chilled, preferably overnight. Freeze in an ice-cream maker according to the manufacturer's instruction. Transfer the sorbet to an airtight freezer-safe container. Enjoy!
Source: Adapted from The French Laundry, Thomas Keller