Strawberry Sorbet

• 1 pound (450 g) fresh strawberries, rinsed and hulled
• 3/4 cup (150 g) sugar
• 1 teaspoon kirsch (optional)
• 1 teaspoon freshly squeezed lemon juice
• Pinch of salt

1. Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.
2. Cover and let stand for 1 hour, stirring every so often.
3. Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.
4. Press the mixture through a strainer to remove the seeds if you wish.
5. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
6. Strawberry Sorbet goes well with Plum-Berry Compote.
7. For 6 servings, slice 1 pound (450 g) purple-skinned plums in half and remove the pits.
8. Cut each plum into 8 slices.
9. Bring 1 cup (250 ml) water and 1/4 cup (50 g) sugar to a boil in a medium, nonreactive saucepan.
10. Add the plum slices, reduce the heat, and simmer for 5 minutes.
11. Remove from the heat and add 1 cup (115 g) fresh or frozen raspberries, blackberries, or blueberries.
12. Cover and let stand until cooled to room temperature.
13. Serve the compote with a scoop of Strawberry Sorbet.

fresh strawberries, sugar, freshly squeezed lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/strawberry-sorbet-379925 (may not work)