Strawberry Lemonade Sorbet

During our heat wave here in the Northwest, we were all thinking of anything at all to feel cooler - and for me that means ice cream and sorbet!  It's strawberry season all summer long here.  It starts off with the absolutely best strawberries in the world - Hoods.  If you haven't been in the NW or grown them yourself, you've most likely never tasted them because they don't ship or keep well at all.  They start in June for a short few weeks.

But there are plenty of other delicious varieties!  Right now my favorite fruit stand (about 1 mile west of where Hwy. 26 goes down to two lanes on the way to the coast) has Albions - delicious and available usually all summer.  I bought a flat to freeze, eat, and cook with .... and they were gone in a flash!  Not before I saved enough for Strawberry Lemonade Sorbet, though - it combines two of my favorite summer treats, lemonade and strawberries!  Edit:  this is not a recipe for those strictly limiting their histamines.  See the comments below for more explanation.

Strawberry Lemonade Sorbet

1 cup strawberries (about - a little more never hurts!)
1 cup organic cane sugar
1 cup water
1 cup fresh lemon juice
1T homemade vanilla

Combine the sugar and water in a saucepan and heat until the sugar dissolves.  When cooled, add in the lemon juice.  Put the strawberries in a blender and puree, add the lemon-sugar-water mixture and vanilla and blend until smooth.  Process in an ice cream/sorbet maker and then let sit in the freezer for a few hours to finish firming up - if you can wait that long to eat it!