Photo by Julie O’Malley
450g fresh strawberries, rinsed and hulled
1 tsp kirsch (optional)
1 tsp freshly squeezed lemon juice
# Slice the strawberries and toss them in a medium bowl with the sugar and kirsch if using. Stir until the sugar begins to dissolve. Cover and let stand for 1 hour stirring every so often.
# Puree the strawberries and their liquid with the lemon juice and salt in a blender or processor until smooth.
# Press the mixture through a strainer to remove the seeds if you wish.
# Chill the mixture thoroughly then churn in your ice cream maker.