STRAWBERRY SORBET
Ingredients:
1 pound strawberries, cleaned and stemmed
½ cup water
1 cup sugar
1 tbsp fresh lemon juice
Method:
Place all ingredients in a food processor. Purée on high speed 3–5 minutes or until ingredients are totally liquefied. Remove from food processor and place in a bowl covered with plastic wrap for 3 hours in refrigerator, preferably overnight. When ready to make, pour cold contents of bowl into your home-style ice cream freezer. Freeze according to manufacturer’s instructions for sorbet.
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