Makes about 3 cups
Ingredients:
1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 teaspoon freshly squeezed lemon juice
Pinch of salt
Slice the strawberries and toss them in a medium bowl with the sugar. Stir until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.
Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth. Press the mixture through a strainer to remove the seeds if you wish.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Recipe courtesy of David Lebovitz -The Perfect Scoop-
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