Helen's strawberry sorbet
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh ripe strawberries -- |
| Hulled, wiped | ||
| 2 | cups | Sugar syrup -- (recipe |
| Follows)* | ||
| Juice of 1/2 orange | ||
| Juice of 1/2 lemon | ||
To garnish: Fresh strawberries, if desired, (Leave the stem on and cut a strawberry from the stem in five slices and spread for a lovely effect.) Mint leaves or edible leaves, if desired In a food processor/blender, process strawberries and ½ of sugar syrup to a smooth puree. Mix in remaining syrup and orange and lemon juice. Put into ice cream maker and proceed as you are directed. *Sugar Syrup: Sugar syrup is quickly made. When cooled, syrup can be refrigerated in a covered glass or plastic container for 2 to 3 weeks. This amount is sufficient for at least 4 recipes.
2# superfine sugar 4 cups water In a large saucepan bring sugar and water to a gentle boil. Reduce heat until bubbles break surface. Simmer 10 minutes. Remove from heat; cool before using or storing.
Recipe By : HMS131
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