Strawberry & Honey Sorbet

With just four ingredients, you can have homemade sorbet. Here is a recipe that uses strawberries and honey, but once you master the technique (in other words, in about five minutes) you can start fooling around with other flavor combinations. One of our favorites is peach and maple. Just aim for about a pound of fruit, start slow with the sweetener, and taste the puree. And if you’re wondering about the vodka, it’s not an effort to slip in a shot of booze; it actually helps lower the freezing point of the sorbet, giving it a softer texture and preventing it from getting too hard.

 

1 pint (1 pound) strawberries, hulled and quartered

¼ cup honey

1 T. vodka, or flavored liqueur of choice, (optional)

¼ cup freshly squeezed lemon juice (from 1½ lemons)

Place the strawberries in a blender and puree until very smooth. Push the puree through a fine-mesh sieve to remove some of the seeds. Whisk in the honey, vodka (if you’re using it), and lemon juice. (You’ll want the puree to be on the sweet side, since freezing will dull the flavor.) Cover and chill the mixture. Once the strawberry puree is completely chilled, pour it into an ice cream maker and freeze according to the manufacturer’s instructions. Return the sorbet to the freezer for a couple more hours so it can continue to firm up. The sorbet can be stored in a lidded container in the freezer for up to 2 weeks.