Strawberry Sorbet

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* Exported from MasterCook *

 

Strawberry Sorbet

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 134

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound strawberries -- quartered (1 pint)

1 1/2 cups apple juice

4 fresh mint sprigs

 

SERVES 4

 

Finish a summer dinner with the refreshing taste of a fruit sorbet, whipped

up in a flash in a blender or food processor. (Note that the directions

vary slightly for these two machines.) If you can't find ripe strawberries,

use other fruit in season: blackberries, raspberries apricots peaches,

pears, or nectarines.

 

Food processor method: Put quartered strawberries in a shallow metal pan or

loaf pan and pour apple juice over to cover. Cover pan with plastic

wrap. Freeze until solid. Remove from freezer 20 to 30 minutes before

serving to defrost slightly. Transfer to food processor and blend until

mixture is the consistency of sherbet. Serve immediately, garnishing each

portion with a sprig of fresh mint.

 

Blender method: Freeze quartered berries on a baking sheet, Place frozen

berries in blender with enough apple juice to allow blender to work, With

blender running, add more juice until mixture reaches a sherbet

consistency. Serve immediately, garnishing each portion with a sprig of

fresh mint.

 

TIP: Many store-bought fruit sorbets contain no added fat (check the

label), but they are almost always high in sugar and, therefore, in

calories. As this recipe shows, sorbet doesn't need additional sugar if

you start with ripe fresh fruit and apple juice.

 

From Mrs. John H. Martin of Mount Dora, Florida

 

Serving size: 3/4 cup. Calories: 66, Fat: 0.4 g, Cholesterol: 0 mg,

Carbohydrate: 16.0 g, Protein: 0.5 g, Sodium: 3.5 mg.

 

 

 

 

 

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