Strawberry Sorbet
Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. Copyright 2007. Published by Ten Speed Press.

1 pound (450 g) fresh strawberries, rinsed & hulled
3/4 cup (150 g) sugar
1 tsp kirsch (optional)
1 tsp freshly squeezed lemon juice
pinch of salt

Makes about 3 cups (750 ml)

1. Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.
2. Cover and let stand for 1 hour, stirring every so often.
3. Purée the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.
4. Press the mixture through a strainer to remove seeds if you wish. [I decided to leave them].
5. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
6. Enjoy!

Variation: I decided to go ahead and make a 2nd batch of my own variation. In Step 1 I substituted kirsch with 1 tbsp of good quality balsamic vinegar and added 4 large leafs of chiffonaded basil. I also omitted the lemon juice in step 3. The result was a refreshing strawberry balsamic basil treat. To me it tasted like summer, although Jimmy thought the basil was overpowering and the balsamic vinegar not prominent enough. I guess next time I'll add less basil and more balsamic, but I was really happy with my results!