Local strawberries are finally here, just a week before the Strawberry Moon on June 28. The lunar cycle is called the Honey Moon in Europe, so it’s fitting that this recipe, inspired by my friend and Brunswick Inn Executive Chef Ali Waks Adams, uses local honey for sweetener. Known to waste nothing with flavor in her kitchen, Waks Adams simmers the berries’ tops with honey and water to draw out their essence. A shot of vodka helps keep the sorbet scoopable. You’ll need an ice cream maker for this recipe.

Makes 2 cups

1 quart strawberries, hulled and quartered (reserve the hulls)

1/2 cup honey

Juice from 1 lemon

2 tablespoons vodka (or flavored liqueur of choice), optional

Combine berry tops, honey, lemon juice and 1/4 cup water in a small saucepan. Bring to a simmer. Stir until the honey has dissolved. Steep for 30 minutes. Drain, reserving the liquid and composting the solids.

Place the strawberries in a blender and puree until very smooth. Push the puree through a fine mesh sieve to remove the seeds if you prefer not to have them in the sorbet. Add reserved honey syrup and vodka. Cover and chill the mixture. Once the strawberry mixture is completely chilled, pour into the ice cream maker and freeze according to manufacturer’s instructions. Return the sorbet to the freezer for a couple more hours to continue firming up.

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