Recipe - Strawberry-Grapefruit Sorbet

2 pt Strawberries (12 ounces
each); rinsed and hulled
1 cup Granulated sugar
1 cup Grapefruit juice

From: SassZ@directnet.com (SassZ)

Date: 1 Sep 1995 10:33:27 0500
NOTE: Reconstituted frozen grapefruit juice can be used.

1. Process strawberries, sugar and One fourth cup of the grapefruit juice in a
food processor or blender until smooth.

2. Pour into a mediumsize bowl. Stir in remaining grapefruit juice until
blended.

3. Pour into icecream maker and freeze according to manufacturer's
instructions, or use stillfreeze method (below).

4. Pack into freezer container, cover tightly and freeze up to 1 month.

Makes 5 cups. Per serving: 106 cal, 1 g pro, 27 g car, 0 g fat, 0 mg chol,
1 mg sod. Exchanges: 1 Three fourths fruit

STILLFREEZE METHOD:

1. Pour prepared ingredients into a metal loaf pan or 8inch square baking
pan.

2. Cover with plastic wrap or foil and place in freezer.

3. Freeze for 1 to 2 hours or until solid.

4. Break frozen mixture in pieces with a fork and spoon into a food
processor or a large bowl.

5. Process, or beat with electric mixer on mediumhigh speed, until soft
but not melted. Repeat freezing and processing or beating 1 or 2 times, if
desired, for smoothness.

6. After final processing or beating, stir in chopped chocolate or other
small pieces, such as nuts.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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