Strawberry Sorbet
by Kurt Simmons
(recipe: French Laundry Cookbook - Page 274)
2.5 pounds of strawberries, you'll puree.
It is the first step in this sorbet.
One cup of sugar, superfine,
Is needed on your assembly line.
You'll need some honey, one fourth of a cup.
If it's not liquid, just heat it up.
And finally, so you're not at fault,
You need a pinch of kosher salt.

Through a fine sieve goes the puree,
So that, in the end, the seeds don't stay.
Stir in the sugar, salt, and honey,
And your finished product is on the money.
Follow directions for your ice cream freezer,
And Voila! You've got a real crowd pleaser.