Strawberry Sherbet

• 3 cups fresh strawberries, hulled
• 1 tablespoon lemon juice or 1 tablespoon lime juice
• 14 teaspoon salt
• 1 34 cups whole milk
• 23 cup sugar

1. Place strawberries, lemon juice, and salt in a blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.
2. Warm 1 cup of the milk in a medium saucepan over low heat.
3. Stir in the sugar until dissolved.
4. Pour into the blender with the strawberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.
5. Strain through a fine-mesh sieve into a medium bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.
6. Refrigerate until cold, for about 4 hours, or overnight.
7. Whisk the mixture, then freeze in your ice cream machine according to the manufacturer's instructions.
8. Serve at once or transfer to a container, seal tightly, and store in your freezer for up to 1month; soften at room temperature for 5 minutes before serving.

fresh strawberries, lemon juice, salt, milk, sugar

Taken from www.food.com/recipe/strawberry-sherbet-459731 (may not work)