I’m pretty sure everyone around me thinks it’s ridiculous how excited I get when I see all the fresh strawberries available here. I have to explain to them how extremely fresh produce is so rare for me seeing as I spent the previous 17 years of my life living in a desert. And, seriously, what’s not to love about strawberries? They’re beautiful and the red color is so vibrant and then you take a bite and it’s everything the appearance promises. It’s juicy and either sweet or a little bit tart. And I like them either way. This particular batch was given to us by my boyfriend’s mom and they were picked that morning. Love!
Ingredients:
3/4 cup sugar
6 tablespoons water 1/4 teaspoon salt 3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled 3 tablespoons freshly squeezed lemon juice 1 large egg white (optional)
Directions:
1 - Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
2 - In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
3 - Churn in an ice cream maker according to the manufacturer’s directions. Add the egg white, if using, during the last 2 to 3 minutes of churning.
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