Recipe of the Week from Metro Health–Delicious Strawberry Sorbet.

Strawberry Sorbet

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
(see Tips)
•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.

Nutritional Facts
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)
Carbohydrate Servings:
1 1/2 Carbohydrate Servings



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