Strawberry Lemon Sorbet

This sorbet goes surprisingly well with a dark chocolate ice cream.

Ingredients

• 3-4 cups of strawberries
• 1 - 2 lemons
• 1/4 cup cane sugar

Instructions

1. Prepare the strawberry puree
1. If frozen, thaw the strawberries
• Potentially in the microwave
• You don't want them hot; just not frozen
2. Put the strawberries in a blender
3. Blend until relatively smooth (I "pulse" for 10 seconds)
4. Press the strawberry pulp through a strainer to separate the juice from the seeds and skin
2. Prepare the lemon juice
1. Cut the lemons
2. Squeeze the juice out of the lemons
3. Scrape out the lemon pulp if you like
4. Blend the lemon juice and pulp
3. In a medium mixing bowl, combine 1.5 to 1.75 cups strained strawberry puree (from step 1), 1/4 cup cane sugar, and 1/4 cup lemon juice (from step 2)
4. Stir the mixture until smooth
5. Pour the mixture into a CREAMi pint (up to the "max fill" line)
6. Freeze for 24 hours
7. Spin as "sorbet"
• You will likely need to "re-spin" to handle a crumbly texture
8. Serve and enjoy!

Notes

I always strain the strawberry pulp to produce the puree so that I do not have any seeds in the sorbet. I am sensitive to the seeds such that if I consume strawberry seeds twice within a week my digestion goes into revolt. You may not want to go to the trouble of straining the strawberries. In that case, you can crush enough strawberries to have 1.5 cups of strawberry pulp, and then proceed with step 3 above. Although the mixture won't be perfectly uniform, the Ninja CREAMi will smooth the final sorbet.