Strawberry Sorbet

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  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 0 mins


Grated rind and juice of 1 orange or tangerine
2/3cup sugar
1quart strawberries


  1. Combine rind, juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar dissolves. Cool.
  2. Rinse berries. Place in a food processor. Add juice mixture. Pulse until blended. Pour into canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002).

Nutritional Info *per serving

  • Glycemic Load 24
  • Calories 190
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 270mg
  • Carbohydrate 48g
  • Fiber 3g
  • Sugars 42g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 170%
  • Calcium 4%
  • Iron 4%
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