Strawberry Sorbet

• 3 pints strawberries, washed and hulled
• 1 1/2 cups sugar, depending on sweetness of berries
• Juice of 3 lemons
• Juice of 3 oranges
• 1/2 cup orange liqueur

1. Combine strawberries with sugar and juices in food processor or blender and process until smooth.
2. Add orange liqueur, and taste.
3. Adjust sweetness.
4. Pour into ice-cream freezer and follow manufacturer's directions, or into ice-cube trays (without dividers) or other shallow pans and freeze until partly frozen.
5. Transfer to large bowl, and beat until mushy.
6. Return to trays, and freeze until firm.
7. Leave in refrigerator about 45 minutes before serving.

pints strawberries, sugar, lemons, oranges, orange liqueur

Taken from cooking.nytimes.com/recipes/6153 (may not work)