Chunky Strawberry Sorbet Recipe
Servings: 6
Ingredients
- 1 pt strawberries, hulled and finely diced
- 1 1/2 c. sugar
- 1 c. water zest and juice of 2 navel oranges zest and juice of 2 lemons
Directions
- In a bowl, toss the berries with 1/2 c. of the sugar. Cover with plastic wrap and let stand at room temperature for 4 hrs or possibly chill overnight; stir occasionally till the sugar is dissolved and the strawberries are very juicy.
- In a small saucepan, combine the remaining 1 c. of sugar with the water and citrus zests. At your option, you may include some of the flesh, as well.
- Bring to a boil over moderate heat and cook just till the sugar dissolves, stirring occasionally; let the citrus syrup cold.
- Strain the citrus syrup into a medium glass or possibly ceramic bowl. Strain the strawberry juice into the syrup and add in the orange and lemon juices.
- In a food processor, combine 1/3 of the strawberries with 1/2 c. of the syrup and puree till smooth. Stir the strawberry puree into the syrup and freeze for 30 min. Using a fork, stir ice crystals which form around the edges into the liquid center and return to the freezer. Continue to stir and freeze till the mix resembles soft snow, about 40 min. Stir in the remaining strawberries, freeze till just hard but not solid and serve.
- Note: The sorbet can be frzn for 2 days. Thaw in the refrigerator till soft and slushy before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 87mg | 2% |
| Total Carbs 54.29g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 52.69g | 35% |
| Protein 0.37g | 1% |
