Strawberry Limeade Sorbet

Strawberries; I just can't quit you. As good as ice cream sounds, sorbet is even easier. And dare I say, healthier? No cream, no custard to cook and then cool. Just fruit, water and whiiiiiirrrrrr.

The thought of any food requiring oven or stove top preparation at this point is unbearable. Thank god for attachments that help the Kitchen Aid transition from a winter bake-aholic to a summer sorbet factory. Though if you are not equipped with an ice cream machine, you could easily make your own popsicles.


Strawberry Limeade Sorbet
Yields 6-8 polite dinner party servings, or one huge bowl

1 pound fresh strawberries
3/4 cup sugar
2 limes
1 lemon
pinch of salt
1 tablespoon melon flavored vodka, or alcohol of your choice

1. Hull/slice strawberries straight into the bowl of a food processor. Add sugar, and the juice of the limes and lemon, plus zest if you will. Add a tablespoon of alcohol of your choosing to prevent it from freezing solid.

2. Puree it all together. If you are abhorred by the idea of those little strawberry seeds getting stuck in your teeth, you can press through a sieve to remove them, but be sure to stir in zest AFTER that step. Let chill for an hour or so.

3. Set up ice cream maker and whir up your sorbet according to instructions. Or pour mixture into popsicle molds or plastic cups with sticks for ease of handling.

4. Let set in the freezer for an hour. Enjoy the refreshing relief!