This sorbet is quick and easy to make, and fabulous alongside white or lemon cake. Truly a special summer treat.
4 cups fresh strawberries
1/2 cup strawberry jam
Pinch of salt
2 teaspoons fresh lemon juice
1/3 cup water
Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of jam and the salt. Purée until smooth (you can also use an immersion blender or a mortar and pestle to perform this step). Add the lemon juice and water and pulse to mix. Taste, then add additional jam, lemon juice, or salt as desired.
Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.
Break the frozen mixture into chunks with a fork and process in the food processor or blender (or mortar and pestle) until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften it in the microwave on the defrost setting, a few seconds at a time.
Recipe adapted from Food 52