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Recipe courtesy of Alton Brown

Summer Sorbet

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  • Level: Easy
  • Total: 10 hr 30 min
  • Prep: 30 min
  • Inactive: 10 hr
  • Yield: 1 quart
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  1. Berries: Rinse, stem and halve large strawberries. Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces.
  2. Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.
  3. Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 hours in an airtight container or until ready to serve

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