Strawberry Sorbet Recipe

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posted by Annie B. Bond Dec 11, 1999 5:47 pm

filed under: Food & Recipes, Desserts

4 comments

Adapted from Every Day Gourmet, by Michael Malkoff.

Making strawberry sorbet doesn’t require any fancy equipment with this simple recipe. You just need a bowl and a freezer! It is easy to make, fun to serve, and delicious.

Take advantage of the ripe, full-flavored fresh organic strawberries as they return to the markets this spring with this recipe. For an added bonus, cover with homemade strawberry sauce; both recipes are included here!

INGREDIENTS
1 quart full-flavored strawberries
½ cup frozen apple juice concentrate
2 tablespoons lemon juice

Puree all ingredients in a food processor, pour into a bowl, cover, and freeze for 3 or 4 hours.

Remove the bowl from the freezer about every 45 minutes and puree again for a smooth consistency. Let the sorbet sit out at room temperature for 15 minutes or so before serving.

More on Desserts (372 articles available)
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4 comments

Go to the Source

The Every Day Gourmet

Quick and Healthy Recipes from Around the World, by Michael Malkoff.buy now

Low-Fat Melon Sorbet Recipe
annie
Papaya-Lime Sorbet Recipe
Quick Recipe for a Raspberry Sorbet Treat

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Betty Franc says
Jun 22, 2008 2:33 AM

It loooks so delicious and Healthy too. I will have to try it.

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Breanne R says
Mar 27, 2008 11:55 PM

I used this for a frozen bag of mixed fruit. it was great. the part about letting sit out is crucial, because it gets extremely hard, unless you made it that day. It is an excellent cold dessert for lactose intolerant people or people keeping kosher.

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Jade Prairie says
May 11, 2007 5:43 PM

You can easily freeze your blueberries until you have a chance to try this recipe. Just spread in a single layer on a cookie sheet, put in the freezer and bag up when they're frozen. (will probably take several times to get 7 lbx done)

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Nicole Westrich says
May 10, 2007 2:02 PM

Does this work with blueberries as well? Just went last week and picked 7 lbs. Don't know how to use them all up. Thanks

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