Strawberry Ice Pops or Sorbet

[Rachel Perlow]

Strawberry Ice Pops or Sorbet

Serves 6 as Dessert.

Make this delicious frozen treat whenever strawberries are on sale -- or buy them by the bushel at a roadside stand or a warehouse store.

Yields about 3 cups.

• 1 qt strawberries, washed and hulled
  
• 1 lemon or lime, juiced and zest
  
• 1/4 c sugar, more or less (brown or white depending on your taste)
  
• 1/4 tsp salt
  

Quarter or slice the strawberries, as you wash and hull them, into a large bowl. Finely zest the lemon, and squeeze out the juice. Pour on top of the strawberries. Sprinkly on the sugar and salt, stir. Allow to sit at room temperature for about 1 hour. The strawberries will exude a lot of juice. Pour into a blender or food processor and puree.

Stain, using a fine sieve, back into the bowl. Taste and if not sweet enough you can add a tablespoon or two more sugar.

Freeze according to your ice cream maker instructions, or fill popsicle molds and freeze until firm. If using the ice cream maker, it is best served as a sorbet immediately or after being in the freezer no more than an hour or two. After that it becomes quite hard, you may want to defrost it slightly in the microwave or freeze in individual portions to scrape up with a spoon.

Keywords: Dessert, Fruit, Ice Cream Maker, Kosher, Vegan, Vegetarian, Easy, Snack, Healthy Choices, Blender

( RG1074 )