- 1 pound (4 cups) ripe, flavorful strawberries
- ½ cup plus 2 tablespoons strawberry (or raspberry) preserves
- Pinch of salt
- 2 teaspoons fresh lemon juice, or to taste
- ⅓ cup water
1 pound (4 cups) ripe, flavorful strawberries
½ cup plus 2 tablespoons strawberry (or raspberry) preserves
Pinch of salt
2 teaspoons fresh lemon juice, or to taste
⅓ cup water
Rinse and hull berries and put them in a food processor or blender with ½ cup of the preserves and salt. Purée until smooth. Add lemon juice and water and pulse to mix. Taste and add remaining jam as necessary for sweetness. Adjust lemon juice and salt if necessary. The purée should taste a little bit sweeter than you think it should. Scrape mixture into a shallow pan, cover and freeze until hard, 3—4 hours.
Break frozen mixture into chunks with a fork and process in food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute 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.
Recipe courtesy of Food52