Strawberry – Pimms Sorbet

I’m on a sorbet roll these days! I started with a Blood Orange-Sake sorbet, which was quickly followed by a Lemon-Sake sorbet. I started to then think about other fruity and boozy sorbets I could concoct.

I had a pound of strawberries that I needed to use, and decided that would be my next sorbet experiment. My first try was using a recipe used at the River Café in London which uses a whole lemon, yes the whole lemon. I found it a tad bitter so opted for the tried-and-true lemon zest + juice. Ah, much better (though a tad more tedious).

INGREDIENTS

• 1 pound hulled strawberries
• zest of one lemon
• juice of one lemon
• Pinch of salt
• 3/4 cup sugar
• 1/4 cup Pimms

PREPARATION

Add all ingredients in blender, and purée until smooth.

Pour mixture into ice cream maker and churn until softly frozen.

Transfer into container and freeze for at least 2-3 hours.