Strawberry Sorbet

1. Combine rind, juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar dissolves. Cool.
2. Rinse berries. Place in a food processor. Add juice mixture. Pulse until blended. Pour into canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002).