Late spring means local, delicious strawberries in Maryland. For Mother’s Day we brought bread and strawberry sorbet to my sister’s for dinner. The sorbet was bursting with flavor, bright red and crazy fragrant. The texture was just perfect. It reminded me of the strawberry popsicles that we would get at amusement parks. Full of intense flavor, these homemade delights almost seem artificial, though they are as simple and natural as they come.
This recipe is straightforward, from the Ezra Pound Cake blog, and very easy to make. As a reminder, the mixture needs to be cold before putting in the ice cream maker in order to get tiny ice crystals for a smooth result. I made a double batch for our dessert with 6 people.