Ingredients
6
tbsp water, preferably spring water
3
pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3
tbsp freshly squeezed lemon juice
1
large egg white, preferably farm-fresh (optional)
Directions
1.
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
2.
In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
3.
Churn in an ice cream maker according to the manufacturer\'s directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake, immediately pack into the pan. Or store, tightly covered, in the freezer.
4.
Variation: Strawberry-passion fruit sorbet:
5.
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.
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