Strawberry Sorbet

• 1 lb. strawberries, hulled and sliced
• 3/4 c. sugar (I used pure organic raw fancy pants sugar because it’s all they had at the hippy mart.)
• juice from 1/2 of a small lime

In a large mixing bowl, toss the strawberries, sugar, and lime juice together until the strawberries are all well coated. Cover the bowl with plastic wrap or a lid or something, and stick it in the refrigerator for at least an hour. I believe I left mine in for three hours.

When they’re ready and sugary and juicy, process the strawberry sugar mix in a food processor or blender. I had to go in batches because I only have a mini-prep processor thing, but that worked fine.

Strain the strawberry puree through a fine strainer, pushing the juices through with the back of a spatula or wooden spoon. You should have a bit of thick strawberry pulp leftover. I saved it thinking I could eventually do something with it, but nothing really came to mind, so away it went.

Once you have a smoother strawberry liquid, all pureed and strained, just process it in your ice cream maker the way god intended. Or the manufacturers. Whichever, in my mind they are pretty close to the same thing these days. It only makes about three cups of ice cream so likely won’t need the full time your ice cream maker specifies. At least mine didn’t, and it is heavenly.