Forks&Corks: Strawberry Sorbet

Society | August 19, 2005, Friday // 00:00

Ingredients:
3/4 cup sugar
6 tablespoons water, preferably spring water
1/4 teaspoon salt
6 cups fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3 tablespoons freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)

Preparation:
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.

In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.

Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning.

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