- 4 quarts fresh strawberries, sliced
- 4 cups sugar
- 2-2/3 cups milk
- 2/3 cup orange juice
- 1/8 teaspoon ground cinnamon
- In a large bowl, combine strawberries and sugar; let stand until juicy, about 1-1/2 hours. Process in batches in a blender until pureed, Add milk, orange juice and cinnamon; cover and process until blended.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining sherbet mixture.
1/2 cup: 133 calories, 1g fat (0 saturated fat), 3mg cholesterol, 11mg sodium, 32g carbohydrate (29g sugars, 2g fiber), 1g protein.