Recipe - Strawberry-Wine Sorbet

4 cup Coarsely chopped
strawberries (about 11/2
pounds)
1 cup Chablis or other dry white
wine
Three fourths cup Basic sugar syrup
One half cup Honey
One fourth cup Lemon juice

From: skthom@ccmail.monsanto.com (Sheri K. Thomasson)

Date: 5 Jun 1995 21:35:23 0600

SOURCE: Cooking Light YEAR: 1994 ISSUE: June PAGE: 81

Note: Basic Sugar Syrup recipes can be found in several cookbooks.

Combine all ingredients in a large saucepan, and bring to a boil. Reduce
heat, and simmer, uncovered, 4 minutes. Remove from heat, and let cool.
Pour cooled mixture into an 8inch square baking dish; cover and freeze for
at least 8 hours or until firm.

Remove mixture from freezer; break into chunks. Position knife blade in
food processor bowl; add frozen chunks, and process until smooth. Serve
immediately, or spoon mixture into a container; cover and freeze for up to
1 month. Yield: 5 cups (serving size: One half cup).

NUTRITIONAL INFORMATION: CALORIES 132 (3% from fat); PROTEIN 0.5g; FAT 0.4g
(sat 0.1g, mono 0.1g, poly 0.1g); CARB 30.2g; FIBER 1.5g; CHOL 1mg; IRON
0.4mg; SODIUM 3mg;CALC 13mg

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