ingredients:
for the sorbet:
- 2 limes
- 1 1/2 cups granulated sugar
- 2 pounds strawberries, hulled (~6–7 cups)
for topping:
- Pistakio Crunchy Pistachio Spread
instructions:
- purée the strawberries in the food processor until smooth. pour into the sugar & lime juice and continue processing.
- add more juice if needed — the lime should be punchy and fresh, but not overpowering.
- churn method: pour the mixture into an ice cream maker and churn according to manufacturer instructions (about 20–25 minutes) until thick and frozen. transfer to a container and freeze for 2–4 hours, or until firm enough to scoop.
- no-churn method: pour the mixture into a shallow pan or loaf tin. freeze for 30–45 minutes, then stir vigorously with a fork or whisk to break up ice crystals. repeat every 30–45 minutes for 2–3 hours, until smooth and frozen. transfer to a sealed container and freeze until ready to serve.
- when ready to serve, scoop into bowls and drizzle generously with Crunchy Pistakio Spread.
