Pure vanilla extract makes this strawberry sorbet recipe special. You can use freshly picked or frozen strawberries for this perfect summertime dessert.

Makes : 3-1/2 cups, 1/2 cup servings

Ingredients:
6 cups hulled strawberries (about 2 pounds), fresh or frozen
(see Tips)
•1/2 cup water
•1 tablespoon lemon juice
•2 teaspoons vanilla extract
•1/2 cup sugar

Preparation
1. Puree strawberries in a food processor until smooth.

2. Combine water, lemon juice, vanilla and sugar in
a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.

3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

4. Pour the sorbet mixture into an ice cream maker.

Tips & Notes

Make Ahead Tip: Freeze in an airtight container for up to 1 week.

Let soften slightly before serving.

Tips:

If using frozen fruit, measure it frozen and then
thaw before pureeing.

If you don’t have an ice cream maker, freeze the mixture in a shallow
metal cake pan or ice cube trays until solid, about6 hours. Break into
chunks and process in a food processor until smooth, stopping to scrape
down the sides as needed.

Nutritional Facts
Per 1/2 cup:
99 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 24 g
carbohydrates; 14 g added sugars; 1 g protein; 2 g
fiber; 2 mg sodium; 193 mg
potassium.
Nutrition Bonus: Vitamin C (122% daily value)
Carbohydrate Servings:
1 1/2 Carbohydrate Servings

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