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Today's feature uses exactly 3 ingredients. It's a recipe for strawberry sorbet that was developed by Family Circle magazine. I really like this recipe because it can be made without an ice cream maker. It's really easy to do, but its taste is completely dependent on the flavor of the berries you use. This sorbet will make your socks go up and down - and curl your toes - when it is made with small field ripend berries. I know you'll like it. Here's the recipe.
Strawberry Sorbet...from the kitchen of One Perfect Bite courtesy of Family Circle magazine
Ingredients
3/4 cup sugar
2 quarts strawberries, hulled (about 8 cups)
1/2 cup lemon-lime soda
Mint for garnish (optional)
Directions
1) In a medium-size heavy-bottom saucepan, stir together 3/4 cup water and sugar. Bring to a boil over medium-high heat. Boil for 1 minute. Turn off heat and stir until sugar is dissolved. Allow to cool.
2) In a food processor, puree strawberries with soda. Add sugar syrup and process until combined. Pour into a 13 x 9 x 2-inch metal baking pan and freeze for 4 to 4-1/2 hours, until frozen solid.
3) Scrape into a food processor and process briefly until smooth but not melted. Spoon back into metal pan and freeze for an additional 1 to 2 hours before serving.
4) Form into balls with an ice cream scoop; serve in dessert dishes and garnish with mint leaves if desired. Yield: 6 cups.
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One Year ago today: Fusilli with Walnuts and Garlic Sauce
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Two Years Ago Today: Himalayan Poppies
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