Sorbet!

I made this today and it turned out really, really yummy.  It's definitely a keeper recipe:

Sweet and Silky Strawberry Sorbet

2 pounds ripe strawberries, hulled and chopped (or 2 containers berries from Market)

3/4 cup white sugar

pinch salt

1 Tbsp cornstarch

1 Tbsp cold water

5-6 tablespoons lemon juice 

Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours. 

Freeze in ice cream maker according to manufacturer's instructions. 

 I love trying out new recipes, but it's been a bummer lately because I've just been too sick for anything.  And often, one of my worst times of day is from 4pm on, which is not good when I need to be making dinner for the family.  We've had a plethora of grilled cheese sandwhiches lately, and boy oh boy, am I thankful for the 1 convience food I can get here:  frozen chicken nuggets.  When I can't send Matt to out to get something to go, or something already made like I could in the US, well, I take advantage of the few quick and easy (albeit expensive) things here.

But hopefully, very soon I'll be back to normal (mostly) and back to experimenting in the kitchen.