- 1 cup water
- 2/3 cup sugar
- 2 3/4 cups sliced hulled strawberries (about 1 1/2 one-pint baskets)
- 1/2 cup fresh orange juice
- 1/2 teaspoon grated orange peel
Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.
Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended.
Transfer sorbet mixture to 13- by 9- by 2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total.
Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.
This recipe yields 6 servings.
Per serving: calories, 116; total fat, 0; saturated fat, 0; cholesterol, 0.