Strawberry Sorbet

Ingredients

• 8 pints strawberries, hulled and quartered
• 2 cups simple syrup (recipe follows)
• 2 1/2 tablespoons freshly squeezed lemon juice
• pinch salt

Method

• 1. Puree the strawberries in a food processor.
• 2. Strain the puree through a medium-holed sieve to eliminate any seeds. There should be about six cups of puree.
• 3. Place the puree in a large bowl and add the other ingredients.
• 4. Freeze according to ice cream machine manufacturer's instructions.

Notes

• NOTES:
• NOTES : Yield on this sorbet is 2 quarts or 16 - 1/2 cup servings.
• SERVINGS: 16
• SOURCE: Pastry Chef Emily Luchetti/Stars Desserts