Strawberry Sorbet

This week I bought 6 pounds of strawberries on sale at Publix.  My family can inhale about 1.5 pounds of strawberries in less than two hours.  After that, they are done with strawberries.  The strawberries hang on for about a day tempting us with their sweet fragrance, but it only works once or twice.  So, the berries begin to wither away quickly leaving behind mold and mush where their bright redness used to be.  Time’s a tickin’, iow.  I knew I had to do something with the strawberries asap.  Some will go into green bags, others I will freeze.  But today 2 lucky pounds of strawberries were puréed and assembled with other ingredients to make a lovely, silky Strawberry Sorbet.

Check it.

From this:

To this:

I differed from the recipe a bit.  I doubled it, first of all, and I must say that this recipe was very, very sweet.  Next time I will use less sugar.  I also strained the purée into the pot with the sugar so that it would have fewer seeds and be smoother.  I added a tablespoon of vodka, as well, to keep the sorbet creamier and keep ice crystals from forming.  The taste of the vodka was not distinguishable.  Because I do not have an ice cream maker, I froze the mixture in a 13X9 baking dish and stirred it every 1/2 hour or so until it was the right consistency.

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