Recipe - Helens Strawberry Sorbet

4 cup Fresh ripe strawberries
Hulled, wiped
2 cup Sugar syrup (recipe
Follows)*
Juice of One half orange
Juice of One half lemon

To garnish: Fresh strawberries, if desired, (Leave the stem on and cut a
strawberry from the stem in five slices and spread for a lovely effect.)
Mint leaves or edible leaves, if desired

In a food processor/blender, process strawberries and One half of sugar syrup to
a smooth puree. Mix in remaining syrup and orange and lemon juice. Put into
ice cream maker and proceed as you are directed. *Sugar Syrup: Sugar syrup
is quickly made. When cooled, syrup can be refrigerated in a covered glass
or plastic container for 2 to 3 weeks. This amount is sufficient for at
least 4 recipes.

2# superfine sugar 4 cups water

In a large saucepan bring sugar and water to a gentle boil. Reduce heat
until bubbles break surface. Simmer 10 minutes. Remove from heat; cool
before using or storing.

Recipe By : HMS131

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip