I do believe that this strawberry sorbet may just be the easiest “dessert” I have ever made. A few simple ingredients plus some freezing time and life becomes very, very good.
Strawberry sorbet screams early summer and with the added flavor of lime, you could close your eyes and easily imagine yourself somewhere beautifully tropical.
Beautifully tropical. (sigh)
I could really use somewhere beautifully tropical right now. Somewhere far away and warm and quiet, with a fine sandy beach and gentle waves. You know the place I’m talking about, don’t you? You may have it as your computer wallpaper. I have it on my cell phone–the waves gently roll onto the beach, then softly retreat. Sometimes I’ll take my phone out and look at it just to watch those waves. It’s amazing the calming effect that scene has on me.
On my calm tropical beach there is only me, the gentle sound of the water, (NO seagulls), and a pint or two of this strawberry sorbet. I could live quite happily for a few days. Then, however, I’d need my family to come along and rescue me from my self-indulgence. I’d still just sit there, though, on my beautiful sandy beach luxuriating in the sounds of beloved, happy voices and watching the baby eat sand.
Wash, rinse berries.
Hull, then quarter berries.
Put the strawberries, lime juice, lime zest, sugar, and a pinch of salt into a blender and blitz until smooth.
Pour puree into an ice cream maker and process according to manufacturer’s instructions. Then, transfer to a freezer-safe container, cover, put in freezer and freeze until set, about 4-8 hours.