| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gabriel’s, Gate |
8 |
servings |
INGREDIENTS
| 250 |
g |
Ripe strawberries; (about 9 oz) |
| 250 |
g |
Rasberries; blueberries, |
|
|
; blackberries |
| 2 |
|
Oranges; juice of |
| 1 |
|
Lemon; juice of |
| 1 1/2 |
c |
Castor sugar |
INSTRUCTIONS
Wash and hull strawberries.
In a food processor, blend the berries to a puree with the orange and
lemon juice and the sugar. Strain the puree and discard any seeds.
Pour the preparation into an ice-cream machine. Churn the sorbet and,
when it is ready, transfer it to a pre-chilled mould or bowl covered
with a lid or plastic film and place in the freezer. It keeps well
for 2 to 3 days.
Converted by MC_Buster.
Per serving: 17 Calories (kcal); trace Total Fat; (2% calories from
fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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