OCEAN SPRINGS, MS (WLOX) - Ingredients:
pound fresh strawberries, rinsed and hulled
teaspoon kirsch liqueur or vodka (optional, but worth it)
Tablespoon freshly squeezed lemon juice
Directions: Slice the strawberries and toss them in a medium bowl with the sugar. Add the kirsch, if using, and stir until the sugar begins to dissolve.
Cover and let the fruit stand for 1 hour, stirring every so often.
Puree' the strawberries, their liquid, the lemon juice in a blender, food processor or immersion blender until smooth. You can press the mixture through a strainer to remove the seeds if you wish, but I skip this step. (The seeds weren't a problem to anyone at all.)
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Note: If you do not have an ice cream machine, then pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.