Ingredients

The following ingredients have 4 Servings
  • 1 lb. fresh strawberries (rinsed and hulled)
  • 3/4 cup sugar
  • 1 tsp. kirsch (optional, but kinda recommended)
  • 1 tsp. freshly squeezed lemon juice
  • 1 tsp vodka
  • 2/3 cup heavy cream
  • Pinch of salt

Instruction

  • Place the hulled strawberries in a small sauce pan. Sprinkle the sugar, pinch of salt, and kirsch, if using. Stir until the sugar begins to dissolve a bit. Place the strawberry mixture on the stove and bring to a simmer over very low heat. Cook until the strawberries soften, about 15-20 minutes. Stir in the lemon juice and vodka and allow to cool completely.
  • Puree the strawberries and their liquid in a blender or food processor until smooth. If you wish, press the mixture through a strainer to remove the seeds. I left the seeds, cause that's just how I roll… Transfer the pureed mixture to an airtight sealed container and chill the mixture thoroughly, preferably overnight.
  • When the mixture is thoroughly chilled, fold in the heavy cream, and then freeze in your ice-cream making according to the manufacturer’s instructions. This makes about a quart of sherbet, and lasts as long as you’re able to keep from dipping your spoon into it.