Try this Helens Strawberry Sorbet recipe, or contribute your own.
Suggest a better descriptionTo garnish: Fresh strawberries, if desired, (Leave the stem on and cut a strawberry from the stem in five slices and spread for a lovely effect.) Mint leaves or edible leaves, if desired In a food processor/blender, process strawberries and 1/2 of sugar syrup to a smooth puree. Mix in remaining syrup and orange and lemon juice. Put into ice cream maker and proceed as you are directed. *Sugar Syrup: Sugar syrup is quickly made. When cooled, syrup can be refrigerated in a covered glass or plastic container for 2 to 3 weeks. This amount is sufficient for at least 4 recipes. 2# superfine sugar 4 cups water In a large saucepan bring sugar and water to a gentle boil. Reduce heat until bubbles break surface. Simmer 10 minutes. Remove from heat; cool before using or storing. Recipe By : HMS131 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 56 | ||
Calories from Fat: 31 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 119.1mg | 3 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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