Strawberry, Pineapple, & Orange Sorbet (Nieve De Oasis)

• 1 quart (1 1/4 pounds) strawberries, hulled and quartered
• 1 cup sugar
• 1 cup diced pineapples
• 1/2 cup freshly squeezed orange juice
• Juice of 1 small lime
• 1/2 teaspoon kosher salt

1. In a bowl, toss together the strawberries and sugar. Allow the berries to macerate at room temperature until they release their juice, about 30 minutes.
2. In a blender or food processor, combine the strawberries and their juice with pineapple, orange juice, lime juice, and salt. Puree until smooth. Pour the mixture into a bowl (if you prefer a perfectly smooth sorbet, pour the mixture through a fine-mesh strainer set over the bowl), cover, and refrigerate until cold, at least 2 hours or up to overnight.
3. Freeze and churn in an ice cream maker according to the manufacturer's instructions. For a soft consistency, serve the sorbet right away; for a firmer consistency, transfer it to a container, cover, and allow to harden int he freezer for 2 to 3 hours.

strawberries, sugar, pineapples, freshly squeezed orange juice, lime, kosher salt

Taken from food52.com/recipes/72763-strawberry-pineapple-orange-sorbet-nieve-de-oasis (may not work)