Strawberry Sorbet
Memorial Day – it marks the beginning of summer, the end of school and a time of remembrance and observance. Strawberries are in season and the weather is turning hot, so what better time for a delicious cold Strawberry Sorbet.
Strawberry Sorbet
Ingredients:
1 pound fresh strawberries
3/4 cup sugar
1 tablespoon raspberry liqueur (optional)
1 tablespoon freshly squeezed lemon
pinch of salt
Directions:
Rinse, hull out and slice strawberries. Place in medium bowl with sugar and raspberry liqueur (if using), stirring until sugar begins to dissolve. Cover and place in refrigerator for 1 hour.
Place strawberries in a blender with their liquid, lemon juice and salt and blend until smooth. Press mixture through a strainer to remove seeds. Chill mixture for an additional hour, then freeze in your ice cream maker according to manufacture’s directions.
Serve frozen with a big dollop of Whipped Cream. Delicious!
Source: adapted from Annie’s Eats originally from The Perfect Scoop
My Danish Kitchen 
Looks awesome and I love how you added raspberry liquor to it. I remember working in an italian resturant in college and they served strawberries drentched in frangelico (hazelnut liquor) topped with lemon sorbet.
what a perfect fresh sorbet!! with all the strawberries around its a great way to make a light dessert!
This looks so yummy, and not fattening like regular ice cream!
It was delicious. Got lots of great compliments on this Sorbet from family and friends.