Strawberry Sorbet

Late Spring in Southern California is not what you think it is. When I first moved here almost 5 years ago, I was taken completely by surprise when May rolled in and brought with it day after day of gray clouds. Where was that famous Southern California light? The May Gray turned into the June Gloom and still I felt like somebody had pulled a fast one on me and switched out the weather with Portland.

But even the gloomy marine layer can’t keep the bountiful soil of SoCal from bursting forth with enough fruits and vegetables to satisfy even the laziest locavore. Our year-round farmer’s markets always have something on offer, even in deepest winter, but it’s this time of year that things really start to rock and roll. And nothing is rocking right now more than the strawberries.

Not only are they at their biggest, juiciest, and most luscious right this minute, but they’re also at their cheapest. And who can resist buying more strawberries than you can possibly eat, when a whole flat costs barely more than then a Big Mac and fries? Not me. Having all those strawberries around opens up all sorts of possibilities (tarts! scones! strawberry margaritas!) but none is more simple or delicious than a simple strawberry sorbet

Fresh Strawberry Sorbet (courtesy Bon Appétit)

1 cup water

1 cup sugar

4 cups hulled fresh strawberries

3 -4 tablespoons fresh lime or lemon juice

Combine water and sugar in a saucepan over medium-high heat and cook until sugar melts and the mixture comes to a boil. Reduce heat and simmer for 5 minutes. Transfer to a bowl and chill for at least an hour.

Puree strawberries in a food processor or blender until smooth. Add lime juice and the chilled sugar syrup and blend until mixed.

Transfer mixture to an ice cream maker and process according to the manufacturer’s directions. Spoon into an airtight container and freeze for at least 4 hours.