Strawberry Sorbet

1 cup water1
1/4 cups granulated sugar
16 oz. (or a little more) strawberries
juice of 2 lemons
tiny pinch of salt

Place water and sugar in a small pan and bring to a boil. Cook for 1 minute while stirring to make sure sugar dissolves. Set aside to cool slightly.

Puree the strawberries, lemon juice, the tiny pinch of salt, and the cooled syrup in a blender or food processor.

If desired, strain the puree through a fine mesh strainer. Chill the puree until very cold and freeze in an ice cream maker according to the manufacturer directions.

Alternatively, freeze the puree in a large, flat container, or bowl. Stir every couple of hours with a whisk or fork until the mixture is frozen enough to scoop.

Makes approximately 1 to 1 1/2 quarts.

*cafejohnsoniarecipes.blogspot.com