120ml hot water
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.