Easy Freezer Strawberry Sorbet
Yield
6 servingsPrep
20 minCook
20 minReady
13 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 1 | cup |
sugar
|
|
| 3 | cups |
water
|
|
| 1 | quart |
strawberries
pureed |
*
|
| 1 | cup |
cranberry juice
|
|
| ¼ | cup |
lemon juice
freshly squeezed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 237 | ml |
sugar
|
|
| 7.1E+2 | ml |
water
|
|
| 0.9 | l |
strawberries
pureed |
*
|
| 237 | ml |
cranberry juice
|
|
| 59 | ml |
lemon juice
freshly squeezed |
|
Directions
Combine gelatin and sugar in a medium saucepan; stir in water.
Let stand 2 minutes.
Cook over low heat, stirring constantly until gelatin dissolves.
Remove from heat; cool.
Stir in strawberry purée and remaining ingredients.
Pour into a 13x9 inch pan.
Cover and freeze 8 hours or overnight.
Spoon about ¼ of frozen mixture into the container of a blender or food processor.
Top with lid and process until smooth.
Return to pan. Repeat until all the mixture has been processed.
Return pan to freezer and freeze for 4 hours or until firm.
Let stand at room temperature 15 to 20 minutes before serving.
If you have an ice cream freezer, pour into container and follow manufacturer's instructions.
