This is one of my favorite sorbets to make in the summer once strawberries hit the farmers market. I love how this sorbet locks in the sweetness and fragrance of the strawberries. To add a special touch, I add a teaspoon or two of my grandmother's home-made sour cherry liquor. If you don't have my grandmother's cherry liquor, then I recommend using kirsch or another cherry liquor. —roxi365
about 3 cups
strawberries, rinsed, hulled, and chopped in half
cherry liquor or kirsch
In This Recipe
Wash and hull strawberries and cut them in half or into fourths, depending on their size. Toss them in a bowl with the sugar and sour cherry liquor. Stir until sugar begins to dissolve. Cover and let stand for about an hour, either at room temperature or refrigerated.
Puree strawberry mixture with lemon juice and salt in a blender until smooth. Chill the mixture, then freeze in your ice cream maker.
Drizzle with a little bit of the cherry liquor just before serving if desired.