Place the hulled strawberries in a small sauce pan. Sprinkle the sugar, pinch of salt, and kirsch, if using. Stir until the sugar begins to dissolve a bit. Place the strawberry mixture on the stove and bring to a simmer over very low heat. Cook until the strawberries soften, about 15-20 minutes. Stir in the lemon juice and vodka and allow to cool completely.

Puree the strawberries and their liquid in a blender or food processor until smooth. If you wish, press the mixture through a strainer to remove the seeds. I left the seeds, cause that's just how I roll… Transfer the pureed mixture to an airtight sealed container and chill the mixture thoroughly, preferably overnight.

When the mixture is thoroughly chilled, fold in the heavy cream, and then freeze in your ice-cream making according to the manufacturer’s instructions. This makes about a quart of sherbet, and lasts as long as you’re able to keep from dipping your spoon into it.