Strawberry Sorbet
Strawberry season has arrived! Our family is bonkers about local strawberries so we usually pick a gallon or two at a local farm every week throughout the month of May. We add them to cereals and smoothies, dunk some in a little bit of dark chocolate, and make this delicious strawberry sorbet.
Start with 4 cups of hulled and sliced fresh strawberries, 1/2 cup of sugar, and 3/4 cup of water:
Freeze the container of an ice cream maker overnight or according to manufacturer directions. Blend strawberries, sugar, and water in a blender until smooth. Process the mixture in the ice cream maker for 20-25 minutes (I use the hard setting, rather than soft serve).
Transfer the mixture to a freezer safe container and place in the freezer for 20-30 minutes. Yum!
Nutrient analysis (1/6 of recipe): 100 calories, 22 g of sugar (natural and added), 0 g fat, 0 g saturated fat, 2 g fiber, 65 mg vitamin C (87% DV)