Total Time
10mins
Prep 5 mins
Cook 5 mins

This recipe is from Vegcooking.com that my mother received just last week. Since there was a special on strawberries, my mother and I decided to make it, and I did for today. Let me say that I used more strawberries than was called and had trouble making the syrup. In the end, what I got was a slushy sorbet that still ended up tasting good, so I'm sure the sorbet would have been just as good. I suppose there is some one out there who can make a better sorbet than me.

Ingredients Nutrition

Directions

  1. In a small saucepan, combine the sugar and the water and bring to a boil over medium heat, whisking constantly.
  2. Reduce the heat and simmer for 2 to 3 minutes, or until reduced by one-fourth. Remove from heat and cool.
  3. In a blender, combine the strawberries and the orange juice until smooth. Press through a fine sieve.
  4. In a large bowl, combine with sugar mixture. Cover and freeze until set.
  5. Whisk until smooth, freeze for an additional hour, and whisk again. Repeat twice.
  6. Serve when creamy.
Most Helpful

5 5

With the exception of using Splenda for the sugar this was made as directed. It made a wonderfully fresh tasting sorbet that came out very well using the ice cream maker. It's quite pretty too. After a quick sample it went into the freezer to hang out until this afternoon. Yum!

5 5

I love strawberries and the flavor really come through here! I used frozen strawberries, and didn't have orange juice, so used a little mango. Love it!