Strawberry Sorbet

Strawberry Sorbet
An easy dessert -- only 4 ingredients! -- comes together with the swirl of the food processor and a stint in the freezer. For an indulgent garnish, opt for the Pirouline wafer cookies.
Prep 10 m
Freeze 390 m
Cook 1 m



  1. 1 of 4 In a medium-size heavy-bottom saucepan, stir together 3/4 cup water and sugar. Bring to a boil over medium-high heat. Boil for 1 minute. Turn off heat and stir until sugar is dissolved. Allow to cool.
  2. 2 of 4 In a food processor, puree the strawberries and soda. Add in the sugar syrup and process until combined. Pour into a 13 x 9 x 2-inch metal baking pan and freeze for 4 to 4-1/2 hours, until frozen solid.
  3. 3 of 4 Scrape into a food processor and process briefly until smooth but not melted. Spoon back into metal pan and freeze for an additional 1 to 2 hours before serving.
  4. 4 of 4 Form into balls with an ice cream scoop; serve in dessert dishes with chocolate wafers or mint leaves, if desired.
Nutrition Information for Strawberry Sorbet
Servings Per Recipe:
Per Serving: 1 g pro., 35 g carb., 130 kcal cal., 4 mg sodium, 0 g sat. fat, 0 mg chol., 4 g fiber, 1 g Fat, total