I don't remove the seeds from the strawberrries, but it can be done with a food mill or fine mesh strainer. See my instructions in my Very Berry Sorbet for more on how I do it.
Servings: 8servings
Calories: 188kcal
Equipment
Ice cream maker
Ingredients
3poundsstrawberriestrimmed
1cupwater
1cuphoney
1tablespoonrumor other alcohol; to keep it from freezing rock solid
Combine the honey and water in a saucepan and simmer for 5 to 10 minutes to create a sweet syrup. Cool the syrup.
Wash and trim the leaves and stem off of the strawberries.
Place the strawberries in a blender or food processor, and blend until the strawberries are pureed.
Combine the pureed strawberries, lemon juice, rum, and the syrup, and blend well.
Cool in the refrigerator for an hour.
Add the mixture to an ice cream maker to make the sorbet.
It will be somewhat soft, but completely delicious, or you can place it in the freezer for storage and pull out at a moment's notice - almost. I usually need to let the frozen sorbet defrost for 5 minutes before I scoop it out.