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Strawberry Sorbet Recipe
|Water||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ice cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Whole strawberries||1⁄2 Cup (8 tbs) (For Garnish, Extra Required)|
Serving size: Complete recipe
Calories 828 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.1%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 138.8 mg5.8%
Total Carbohydrates 162 g54%
Dietary Fiber 11.5 g45.9%
Sugars 142.4 g
Protein 13 g25.1%
Vitamin A 8.1% Vitamin C 580.4%
Calcium 18.1% Iron 13.3%
*Based on a 2000 Calorie diet
Place them in a blender with the water, sugar, ice cream, lemon juice and Kirsch and puree.
Pour the mixture into 2 ice trays and freeze.
Beat the egg whites until stiff, add the superfine sugar and beat until dissolved.
Remove the strawberry ice from the freezer and break up with a fork.
Fold the egg whites into the strawberry mixture and spoon into individual serving bowls.
Freeze, stirring every 10 minutes until the mixture is firm.
When serving, decorate with strawberries.