I made this at Thanksgiving for my family but forgot to take pictures! So I took one for the team and made it again, I guess I’ll just have to suffer and eat it Once I made the Lemon Sorbet I realized I could make any sorbet as long as I had around 1-1/4 – 1-1/2C of flavoring. I can already see this becoming raspberry, watermelon, canteloupe, blueberry, etc. sorbet, whatever strikes my fancy!
Strawberry Sorbet: serves 8
1 Quart Strawberry’s
1TB Lemon Juice
1 Egg White
In a sauce pot mix the water and sugar and cook over medium heat until the sugar dissolves and a thin syrup forms. Remove from the heat and put in the freezer for 10-15 minutes to cool down. Remove the stem and core of each strawberry and cut into chunks and place in a blender with the lemon juice. Blend strawberries until smooth, then add to the water mixture and place in the refrigerator for 30 minutes until cool. Once cool blend the egg white until stiff peaks form then blend into the strawberry mix and place in an ice cream machine until formed.
If you do not have an ice cream machine place in a metal bowl and place in the freezer for 3 hours and after that time take a metal spoon and scrape down the sides of the bowl and stir, freeze for an additional 3 hours. After the second freeze place in a blender and blend until smooth, return to the bowl and freeze one last time until you are ready to serve and the sorbet has firmed up.
WW: 3 Points Plus / serving (6 Points Plus for 2 servings)