Strawberry Sherbet

1. 1

   Place strawberries, lemon juice, and salt in a blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.

2. 2

   Warm 1 cup of the milk in a medium saucepan over low heat.

3. 3

   Stir in the sugar until dissolved.

4. 4

   Pour into the blender with the strawberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.

5. 5

   Strain through a fine-mesh sieve into a medium bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.

6. 6

   Refrigerate until cold, for about 4 hours, or overnight.

7. 7

   Whisk the mixture, then freeze in your ice cream machine according to the manufacturer's instructions.

8. 8

   Serve at once or transfer to a container, seal tightly, and store in your freezer for up to 1month; soften at room temperature for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.