Strawberry Sorbet

Sorbet might seem like a strange dessert choice in February in Chicago but it is a relatively healthy option and that is exactly what drew me to it. See P has been working hard on getting and staying healthy since June and as a result has lost over 40lbs! I certainly don't want to be the cause a downfall so when searching for a dessert for our stay at home Valentine's Day dinner I figured sorbet was a good choice.

This recipe is so fresh and full of flavor! I can't wait to try it with summer strawberries [I used frozen this time because strawberries are sad this time of the year in the Midwest]. The best part is how quickly it all came together. I combined the strawberries and sugar then let them sit while I prepped dinner and while it was cooking I froze the sorbet. It really was doable on a weeknight and such a wonderful end to a celebratory dinner.

 

Strawberry Sorbet

Adapted: Sunny Side Up, Originally from The Perfect Scoop

Yield: 2 cups

 

1 lbs fresh strawberries, rinsed, hulled and slicked [or frozen]

3/4 c sugar

1 tsp Sparkling Wine [optional]

1 tsp fresh lemon juice

pinch of salt

 

In a medium bowl, toss together the sliced strawberries, sugar and sparkling wine. Cover and let sit for one hour in the fridge.

 

Add lemon juice and salt to the strawberry mixture. Using an immersion blender [food processor or blender] process until smooth. Press the puree through a mesh sieve to remove seeds. Cover the mixture and chill for an hour. Once thoroughly chilled, freeze in ice cream maker according to manufacturer's instructions.