Author Notes
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
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Ingredients
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1 pound
strawberries, rinsed, hulled, and chopped in half
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2/3 cup
sugar
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1-2 teaspoons
cherry liquor or kirsch
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pinch
salt
Directions
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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.
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Puree strawberry mixture with lemon juice and salt in a blender until smooth. Chill the mixture, then freeze in your ice cream maker.
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Drizzle with a little bit of the cherry liquor just before serving if desired.
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