Mama's Rhubarb and Strawberry Sherbet

Hull and slice the fresh strawberries, then combine them with sugar in a bowl and let them macerate for 20 minutes until they release their juices.

Transfer the macerated strawberries and all accumulated juices to a blender and puree until completely smooth.

Press the strawberry puree through a fine-mesh sieve into a large bowl to remove seeds and pulp, discarding the solids.

Stir in the fresh lemon juice and a small pinch of salt into the strained strawberry puree, mixing until fully incorporated.

In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer or whisk.

Gently fold the whipped cream into the strawberry mixture in three additions, maintaining as much volume as possible.

Pour the mixture into a shallow freezer-safe container, cover tightly with plastic wrap, and freeze until firm, stirring once halfway through.

Scoop the sherbet into chilled tiki glasses and serve immediately, garnishing with a fresh strawberry slice if desired.