Fresh Strawberry Sorbet
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 124.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 11.2 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 1.7 g
- Protein: 0.5 g
View full nutritional breakdown of Fresh Strawberry Sorbet calories by ingredient
Introduction
Preparation: 1-1.5 hours (active, about 15-20 minutes), 25-30 minutes chilling time; optional 2 hours to 'ripen' in the freezer. Preparation: 1-1.5 hours (active, about 15-20 minutes), 25-30 minutes chilling time; optional 2 hours to 'ripen' in the freezer.Number of Servings: 10
Ingredients
-
1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart fresh strawberries, stems removed, quartered
4 tablespoons freshly squeezed lime/lemon juice
Directions
Makes 8 1/2-cup servings.
Bring the sugar and water to a boil in a medium saucepan. Reduce heat and simmer without stirring until the sugar dissolves. Transfer to a bowl and let cool completely.
Combine the strawberries and lemon/lime juice in a food processor fitted with a metal blade. Pulse to chop the strawberries, about 15-20 times, then process until the strawberries are completely pureed, 1-2 minutes. Press the strawberry puree through a mesh strainer (chinois) to remove seeds. Combine the seedless strawberry puree with the cooled sugar syrup. Chill for 1 hour.
Turn the ice cream machine ON, pour the strawberry mixture into the freezer bowl through the ingredient spout and mix until thickened, about 25-30 minutes. The sorbet will have a "soft serve" texture. Place in an air-tight, freezer safe container, and freeze for another two hours until firm. Enjoy!
Source: Modified from the Cuisinart(r) Instruction and Recipe Booklet for the Frozen Yogurt-Ice Cream & Sorbet Marker, ICE-20 Series.
Number of Servings: 10
Recipe submitted by SparkPeople user AMBERVFAIN.
Bring the sugar and water to a boil in a medium saucepan. Reduce heat and simmer without stirring until the sugar dissolves. Transfer to a bowl and let cool completely.
Combine the strawberries and lemon/lime juice in a food processor fitted with a metal blade. Pulse to chop the strawberries, about 15-20 times, then process until the strawberries are completely pureed, 1-2 minutes. Press the strawberry puree through a mesh strainer (chinois) to remove seeds. Combine the seedless strawberry puree with the cooled sugar syrup. Chill for 1 hour.
Turn the ice cream machine ON, pour the strawberry mixture into the freezer bowl through the ingredient spout and mix until thickened, about 25-30 minutes. The sorbet will have a "soft serve" texture. Place in an air-tight, freezer safe container, and freeze for another two hours until firm. Enjoy!
Source: Modified from the Cuisinart(r) Instruction and Recipe Booklet for the Frozen Yogurt-Ice Cream & Sorbet Marker, ICE-20 Series.
Number of Servings: 10
Recipe submitted by SparkPeople user AMBERVFAIN.
