Strawberry & Wine Sorbet Recipe
- 3/4 cup sugar
- 1/2 cup water
- 1-1/2 pounds fresh strawberries, hulled
- 1 cup white wine
- 1/2 cup honey
- 1/4 cup lemon juice
- 1. In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.
- 2. Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
- 3. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.
2/3 cup equals 254 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 59 g carbohydrate, 2 g fiber, 1 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.