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HooKeD on Sorbets...

What started as a simple act of kindness to my Nephew, who is severely allergic to dairy products. I wanted to thank him for coming over to my test kitchen to cook a few of our new incoming products. He was so excited I thought of him in this way, I searched the internet for a few recipes and settled on the recipe from Cuisinart. I own a Cuisinart Ice Cream Maker that makes Yogurt and Sorbets, never tried the Sorbet or Yogurt, but I have made plenty of ice cream with great success. TODAY, was his day, this recipe is so simple, although I replaced one ingredient with a substitute (Recipe Below) At the time I only had one lemon which did not make the 4 tablespoons needed, so as a test cook, I substituted the lemon juice with lime juice, it was a great, in fact I used 2 tablespoons of lime juice and 2 tablespoons of key lime juice the next time, to my surprise was even BETTER than our first batch!

From our Foodies Taste Kitchen to yours... Get Cookin' Gotta LOVE this! Enjoy!

FRESH STRAWBERRY SORBET Preparation: 1-1/2 hours (active, about 15 – 20 minutes),

25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer. Makes about ten 1/2-cup servings.

1 cup sugar 1 cup water 1/4 cup corn syrup 1 quart fresh strawberries, stems removed, quartered 4 tablespoons fresh lemon or lime juice Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the sugar is completely dissolved. Transfer to a bowl and let cool completely. Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to chop the strawberries, about 15 – 20 times, then process until the strawberries are completely puréed, 1 – 2 minutes. Press the strawberry purée through a fine mesh strainer (chinois) to remove seeds. Combine the seedless strawberry purée with the cooled sugar syrup and corn syrup. Chill for 1 hour. Turn the machine ON, pour strawberry purée mixture into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the strawberry sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen.

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