This was epic.
- 20 oz pureed, strained strawberries
- ½ to ¾ cup sugar
- 2 tbsp kirsch (cherry brandy, kirschwasser)
- 2 tbsp lemon juice
- Macerate the berries with the rest of the ingredients for an hour, stirring occasionally.
- Puree the berries and strain, adding more sugar if necessary. Add sugar until you feel the puree is perfectly sweetened as is, then add another 2 tbsp of sugar.
- Freeze according to ice cream maker instructions.
Sadly, your strawberry sorbet will not be as good as mine by a long shot, unless you have something like my Carandale Farm strawberries. If you are using supermarket strawberries, you definitely need to macerate them in order to bring out the color. The strawberries I had were pureed without macerating, and resulted in an unbelievably deep ruby hue.
We both thought this sorbet was the best we have ever had, anywhere. It trumped Rosemary’s Restaurant’s celery and vodka and eCreamery’s lemon, which are pretty epic too but honestly not on this level.