Recipe Instructions:
3 large lemons, 1 seeded and roughly chopped, the others juiced
2 cups (396 grams) granulated sugar
2 pounds strawberries, hulled
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a bowl. Alternatively, pulse with a blender or immersion blender in a large bowl.
Purée the strawberries in a food processor (or using one of the alternatives listed in step 1) and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries.
Pour the mixture into an ice cream machine and churn until frozen. Alternatively, pour into a shallow dish and freeze, stirring every half hour or so, until firm and scoopable. Serve right away or cover and freeze. For the best texture and flavor, eat within a few days. If frozen too hard, let soften for 10 minutes, or until just soft enough to scoop.
