Helen's strawberry sorbet

Yield: 1 Servings

Measure 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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