Gods Child says:

Title: EASY FREEZER STRAWBERRY SORBET
Categories: Ice cream
Yield: 6 servings

2 pk Unflavored gelatin
1 c Sugar
3 c Water
1 qt Pureed strawberries
-about 3 pints fresh
1 c Cranberry juice cocktail
1/4 c Fresh squeezed lemon juice

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 puree and
remaining ingredients. Pour into a 13×9 pan. Cover and
freeze 8 hours or overnight. Spoon about 1/4 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
15-20 minutes before serving.
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CHAMPAGNE SORBET WITH WILD STRAWBERRIES
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Ices
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Champagne
1 3/4 c Granulated sugar
2 c Water
1/4 c Lemon juice
1/4 c Orange juice
3/4 c Wild strawberries
-OR- strawberry slices

Bring three-quarters of the champagne to a boil in a
saucepan. Remove from heat and let cool.

Combine the sugar and water in a pan and stir to
dissolve sugar. Bring mixture to a boil, and let cook
20 minutes, stirring frequently, until syrup forms a
thread when pulled between your thumb and forefinger.
Remove from heat immediately.

Stir champagne and fruit juices into the sugar syrup;
cool.

Freeze mixture in a plastic container until hard,
several hours or overnight.

In the bowl of an electric mixer, beat sorbet until
smooth. Return sorbet to freezer until firm.

Serve scoops of sorbet on chilled plates or in
glasses, garnished with wild strawberries or
strawberry slices.
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STRAWBERRY SORBET ALA SCOTT
Serving Size : 6 Preparation Time :0:00
Categories : Low-cal Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Strawberries, fresh *
3/4 c Orange juice
1/2 c Milk
1/4 c Honey
2 x Egg whites
1 tb Honey

* or fresh raspberries ( about 2 cups)
~——————————————————————— ~—
PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium
Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain raspberry mixture to remove seeds.) Pour mixture into 9×9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
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itle: STRAWBERRY SORBET
Categories: Low-cal, Desserts, Fruits
Yield: 6 servings

1 pt Strawberries, fresh OR
2 c Fresh rasberries
3/4 c Orange juice
1/2 c Milk
1/4 c Honey
2 x Egg whites
1 tb Honey

Remove hulls from berries. In a blender container,
place berries, orange juice, milk, and 1/4 c honey.
Cover; blend 1 minute or till smooth. (If desired,
strain rasberry mixture to remove seeds.) Pour
mixture into 9×9x2-inch pan. Cover; freeze 2 to 3
hours or till almost firm. In a mixer bowl beat egg
whites with electric mixer on medium speed till soft
peaks form. Gradually add 1 T honey, beating on high
speed till stiff peaks form. Break frozen mixture
into chunks; transfer frozen mixture to chilled large
mixer bowl. Beat with electric mixer till smooth.
Fold in egg whites. Return to pan. Cover; freeze 6
to 8 hours or till firm. To serve, scrape across
frozen mixture with spoon and mound in dessert dishes.
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