2 quarts strawberries, washed (about 2 1/2 pounds)
1 cup sugar
2 teaspoons lemon juice, to taste
1/2 teaspoon kosher salt, to taste
Directions
1.Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.
2.Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
FULL RECIPES
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