Sensational Strawberry Sorbet

• Sorbet
• 1 pound (4 cups) ripe, flavorful strawberries
• 1/2 cup plus 2 tablespoons strawberry (or raspberry) preserves
• Pinch of salt
• 2 teaspoons fresh lemon juice, or to taste
• 1/3 cup water
• Equipment
• Food processor or blender

1. Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the preserves and the salt. Puree until smooth. Add the lemon juice and water and pulse to mix. Taste and add the remaining jam as necessary for sweetness and adjust the lemon juice and salt if necessary. The puree should taste a little bit sweeter than you think it should.
2. Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.
3. Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften it in the microwave on the defrost setting, a few seconds at a time.

sorbet, flavorful strawberries, strawberry, salt, lemon juice, water, processor

Taken from food52.com/recipes/28429-sensational-strawberry-sorbet (may not work)