Strawberry-grapefruit sorbet

Yield: 6 Servings

Measure Ingredient
2 pints Strawberries (12 ounces each); rinsed and hulled
1 cup Granulated sugar
1 cup Grapefruit juice

From: SassZ@... (SassZ)

Date: 1 Sep 1995 10:33:27 -0500 NOTE: Reconstituted frozen grapefruit juice can be used.

1. Process strawberries, sugar and ¼ cup of the grapefruit juice in a food processor or blender until smooth.

2. Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended.

3. Pour into ice-cream maker and freeze according to manufacturer's instructions, or use still-freeze method (below).

4. Pack into freezer container, cover tightly and freeze up to 1 month.

Makes 5 cups. Per serving: 106 cal, 1 g pro, 27 g car, 0 g fat, 0 mg chol, 1 mg sod. Exchanges: 1¾ fruit STILL-FREEZE METHOD:

1. Pour prepared ingredients into a metal loaf pan or 8-inch square baking pan.

2. Cover with plastic wrap or foil and place in freezer.

3. Freeze for 1 to 2 hours or until solid.

4. Break frozen mixture in pieces with a fork and spoon into a food processor or a large bowl.

5. Process, or beat with electric mixer on medium-high speed, until soft but not melted. Repeat freezing and processing or beating 1 or 2 times, if desired, for smoothness.

6. After final processing or beating, stir in chopped chocolate or other small pieces, such as nuts.



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