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Fresh Strawberry Sorbet Recipe
|Water||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Fresh ripe strawberries||4 Cup (64 tbs), washed and hulled|
|Oranges||2 , juiced|
|Lemon||1 , juiced|
|Fresh whole strawberries||8|
Serving size: Complete recipe
Calories 1187 Calories from Fat 27
% Daily Value*
Total Fat 3 g5%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.7 mg0.4%
Total Carbohydrates 304 g101.4%
Dietary Fiber 26.3 g105.2%
Sugars 267.9 g
Protein 8 g16.5%
Vitamin A 16.6% Vitamin C 1094.7%
Calcium 30.2% Iron 22.1%
*Based on a 2000 Calorie diet
Bring to a boil over medium-high heat, stirring until boiler place a small amount of water.
Heat water over low heat until simmering.
Over the hot water place the top of the double boiler.
Cook until the mixture coats a spoon, stirring constantly.
Chill until partially set.
In a food processor process ricotta cheese until smooth.
In a medium bowl combine the ricotta cheese with orange juice, lemon juice, remaining 1 teaspoon lemon rind and vanilla; mix well.
Fold in the partially congealed mixture gently.
In a mixer bowl beat the egg whites until foamy.
Add the remaining 1/2 cup sugar gradually, beating constantly until soft peaks form.
Into the ricotta mixture fold the egg whites gently.
Into the prepared pan pour the mixture.
Chill for 8 hours or longer.
On a serving plate place pan; remove side.
Arrange kiwifruit on top.