Recipe courtesy of Kathleen Daelemans
Strawberry Sorbet
- Level: Intermediate
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 24 calorie
- Total Fat
- 0.3 grams
- Saturated Fat
- 0 grams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1.9 grams
- Protein
- 0.5 grams
- Level: Intermediate
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 24 calorie
- Total Fat
- 0.3 grams
- Saturated Fat
- 0 grams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1.9 grams
- Protein
- 0.5 grams
Ingredients
1 pound strawberries, trimmed of green tops, cut into slices or chunks
2 tablespoons lemon juice
1 lemon, zested
3/4 cup sucralose (no calorie sweetener)
1/2 cup water
1/4 teaspoon salt
Directions
- In a blender or food processor, puree the berries, lemon juice and lemon zest. Set aside.
- In a small saucepot, bring sucralose, water, and salt to a boil. Reduce heat to a simmer and cook for 5 minutes or until slightly thickened. Add syrup to berry mixture. Place in ice cream machine and churn according to manufacturer's directions.
