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    You are in: Home / Recipes / Strawberry Orange Sorbet Recipe
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    Strawberry Orange Sorbet

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    KLHquilts's Note:

    Got this one from "The Ice Cream & Frozen Yogurt Cookbook" by Mable and Gar Hoffman. This is what happens when you buy strawberries from Costco -- you've got to come up with a LOT of recipes to use 'em up. This was a delightful sorbet, made with fresh Valencia orange juice and extremely ripe strawberries. I varied the original recipe a bit by throwing in a quarter (well, closer to a half) cup of orange-flavored liqueur at the end of the freeze cycle.

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    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    quart

    Units: US | Metric

    • 1 cup water
    • 3/4 cup sugar
    • 2 cups strawberries (as ripe as possible ( you want a lot of flavor)
    • 1/2 cup orange juice, fresh

    Directions:

    1. 1
      Combine water and sugar in a small saucepan. Stir until sugar dissolves. Bring to a boil; boil gently for five minutes, then set aside to cool.
    2. 2
      Remove caps from strawberries, then puree in a blender or food processor.
    3. 3
      Combine pureed strawberries, cooled syrup, and orange juice; stir until well blended.
    4. 4
      Refrigerate for a minimum of four hours,or overnight if possible.
    5. 5
      Transfer to ice cream maker and freeze according to manufacturer's directions. Optional: About five minutes before sorbet is finished, add 1/4 - 1/2 cup of Grand Marnier, Triple Sec, or other orange-flavored liqueur.

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    Ratings & Reviews:

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    Nutritional Facts for Strawberry Orange Sorbet

    Serving Size: 1 (99 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 91.0
     
    Calories from Fat 1
    38%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1.1 mg
    0%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 21.7 g
    86%
    Protein 0.3 g
    0%

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