My favorite part of June is all the fresh strawberries. I just love going to the farmer's market on Wednesdays and getting a bucket of fresh berries! The problem is, I have this habit of buying strawberries every time I see them. It's just a reflex at this point. So it stands to reason that eventually I'll end up with more strawberries than I can eat, and we certainly cannot waste them! Last year, I made strawberry ice cream. I was going to do the same again this year, but my lactose intolerant friend was coming over, so I thought I'd try strawberry sorbet instead.
What you'll need:
1 1/2 lbs strawberries
1/3 c sugar
1 c water
Start by stirring the water and sugar together in a small pan until dissolved. Heat until boiling. Remove from heat and chill. While the simple syrup is cooling down, wash and stem the berries. In a food processor, blend the strawberries, about a tablespoon of lemon juice, and mint to taste.
I like to pour these kind of desserts into single serving dishes (yes, in this case they are double shot glasses) because it makes them easy to serve and provides a bit of portion control.
Strawberry sorbet was definitely what we needed on a warm summer night!