Do you have a "guy"?

What do you do with perfect tiny, cute little spring strawberries? You might display them in a beautiful dessert, I wizzed them up in a blender. :)
Oh but why mush up perfectly wonderful strawberries? For Sorbet. Oh yeah…. Strawberry Sorbet.
Mmm Sorbet. Fresh, frozen and delicious!
We had company over and it seemed silly to make a heavy dessert (plus there were fresh chocolate chip cookies to be had). I bought some fresh strawberries from my mom’s “guy” at the farmer’s market. Oh yes, she has a “guy” and it’s not my dad. He’s a fruit farmer from Michigan – has the best produce. So when we need some fruit – he’s our guy. Anyway…
I looked for sorbet recipes that did not involve alcohol since we have a dry house (well… other than the Kahlua for fudge). This one was a touch on the hard size when we froze it, but let it thaw a little, velvety smooth and delicious.
I’d like to say delicious one more time… mmmm delicious. :)

Strawberry Sorbet
What you need!
1 lb. ripe strawberries, hulled
1/2 cup cold water
1/2 cup sugar (more to taste)
1 tbsp lime or lemon juice
a pinch of salt
Make it!
Purée the strawberries and cold water in a blender until smooth. Strain the purée through a fine mesh sieve if you want a smooth sorbet. If you want the seeds in the sorbet, then skip the straining. Stir in the remaining ingredients until the sugar is dissolved. Refrigerate the strawberry purée until it is cold. Pour the contents into your ice cream maker and churn for 30 minutes per the instructions on your machine. Freeze. Makes just under a quart.