Pure vanilla extract makes this strawberry sorbet recipe special. You can use freshly picked or frozen strawberries for this perfect summertime dessert.
Makes : 3-1/2 cups, 1/2 cup servings
6 cups hulled strawberries (about 2 pounds), fresh or frozen
•1/2 cup water
•1 tablespoon lemon juice
•2 teaspoons vanilla extract
•1/2 cup sugar
1. Puree strawberries in a food processor until smooth.
2. Combine water, lemon juice, vanilla and sugar in
a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.
3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
4. Pour the sorbet mixture into an ice cream maker.
Tips & Notes
Make Ahead Tip: Freeze in an airtight container for up to 1 week.
Let soften slightly before serving.
If using frozen fruit, measure it frozen and then
thaw before pureeing.
If you don’t have an ice cream maker, freeze the mixture in a shallow
metal cake pan or ice cube trays until solid, about6 hours. Break into
chunks and process in a food processor until smooth, stopping to scrape
down the sides as needed.
Per 1/2 cup:
99 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 24 g
carbohydrates; 14 g added sugars; 1 g protein; 2 g
fiber; 2 mg sodium; 193 mg
Nutrition Bonus: Vitamin C (122% daily value)
1 1/2 Carbohydrate Servings