Fresh Strawberry Sorbet
Fresh Strawberry Sorbet requires roughly 45 minutes from start to finish. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 1g of fat, and a total of 189 calories. This recipe serves 6. It is a good option if you're following a gluten free and vegan diet. It works well as a rather cheap dessert for Mother's Day. Head to the store and pick up sugar, orange juice, strawberries, and a few other things to make it today.
Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
Working in batches, puree strawberries in food processor until smooth.
Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)