If today was a sweltering July day, making sorbet would only seem natural.  But alas, it is barely a 70-degree Spring day and the choice may seem rather unusual.  That it, until you take a look inside our fridge where a container of strawberries has been slowly decomposing for the better part of a week, taunting me that culinary inspiration better strike before it’s too late.

But the tipping point really came when we picked up S’s mom from the bus station. “I know you guys said you didn’t need me to bring anything, so I just brought some tomatoes and strawberries; and a brisket that I had in the fridge that needed to be cooked.” Strawberries!  More strawberries!  More on the brisket later; well, later for us as we’ll be having it for dinner tomorrow.

But these strawberries!  Something had to be done; the thought of a second container rotting away next to the first seemed obscene.  Heavy baked desserts just weren’t right, and so, here we are… with the lime juice in there, this will also make for a sweet and light Cinco de Mayo dessert this weekend.

Strawberry Sorbet  

Yield: 4 servings

1/2 cup of sugar

1 cup water

2 cups ripe strawberries (hulled and sliced)

1 Tbs. lime juice

Bring the sugar and water to a boil in a small pot.  Stir until the sugar dissolves.  Remove the pot from heat until the water solution is cool.  Pour the water and sugar solution in a blender; add the sliced strawberries and the lime juice.  Puree until smooth.  If you prefer, you can strain the pureed mixture.  However, I like the little strawberry seeds.  Next, pour the mixture into an ice cream maker and proceed according to its instruction manual.  For me, this means having the machine churn and cool the mixture for approximately 20 minutes.  Transfer the mixture to an airtight and freezer-safe container and then place it in the freezer for at least 1 hour.