servings: about 6 | easy | total time: 4-6 | active time: 30 minutes

WATCH HOW TO MAKE IT

bright, juicy strawberry sorbet with a citrus twist — tart, sweet, and bursting with summer flavor. we topped it with a drizzle of Crunchy Pistakio Spread for that nutty snap and salty-sweet finish.

yes, you can make this without an ice cream machine.

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.

recipe adapted from NYT cooking