Strawberry & Meyer Lemon Sorbet
Desserts / Summer / Travis Lett / Serves: 8

120ml hot water
150g sugar
455g strawberries, hulled
Zest and juice of 1 large Meyer lemon
Pinch of sea salt
1 Tbsp vodka


Gjelina: cooking from venice, california
Chronicle Books, 2015

Set a fine-mesh sieve over a medium bowl.

In a small saucepan over a medium-low heat, simmer the water and sugar until the sugar has dissolved completely, about 3 minutes.
Remove from the heat and let cool to room temperature, or refrigerate until you are ready to make your sorbet, up to 8 hours.

Combine the strawberries and cooled sugar in a blender and purée until smooth.
Strain through the sieve, and stir in the lemon zest, lemon juice, salt, and vodka.
Churn according to your ice-cream maker's directions until frozen.

Store in an airtight container in the freezer for up to 2 weeks.