Sunday, April 18, 2010

Strawberry Sorbet

  • 4 cups strawberries finely chopped
  • 1/4 cup sugar
  • 2 tbsp lime juice
  • 1 tbsp orange juice (optional)
Makes 4 Servings
  1. In a blender or a food processor, combine the strawberries, sugar, lime juice and orange juice; puree. Transfer the mixture to a 2-quart freezer-safe container with a tight-fitting lid; freeze, covered, until mixture resembles set geletin, 4-6 hours.
  2. In two batches, puree the strawberry mixture in the blender or food processor; return to the container. Freeze, covered, overnight. Let the sorbet stand at room temperature 5 minutes before serving.

Note: This recipe appears in the WW New Complete Cookbook. I was so proud of myself for making Double Chocolate Sorbet I wanted to try another sorbet. The original recipe calls for 4 cups of seeded watermelon chunks and 1/4 cup superfine sugar. You can use any fruit for this recipe. Superfine sugar dissolves quickly, an essential quality when making this refreshing sorbet. If it's unavailable, you can process granular sugar in the blender for about 30 seconds, until it has a superfine texture.

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