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LOCATION: Recipes >> Desserts Frozen >> Strawberry Sorbet 04

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Strawberry Grapefruit Sorbet

2 pints strawberries (12 ounces each), rinsed and hulled
1 cup granulated sugar
1 cup grapefruit juice

Process strawberries, sugar and 1/4 cup of the grapefruit juice in
a food processor or blender until smooth. Pour into a medium-size
bowl. Stir in remaining grapefruit juice until blended. Pour into
ice-cream maker and freeze according to manufacturer's instructions,
or use still-freeze method (below). Pack into freezer container,
cover tightly and freeze up to 1 month.

Makes 5 cups.


STILL-FREEZE METHOD:

Pour prepared ingredients into a metal loaf pan or 8-inch square
baking pan. Cover with plastic wrap or foil and place in freezer.
Freeze for 1 to 2 hours or until solid. Break frozen mixture in
pieces with a fork and spoon into a food processor or a large bowl.
Process, or beat with electric mixer on medium-high speed, until
soft but not melted. Repeat freezing and processing or beating 1
or 2 times, if desired, for smoothness. After final processing or
beating, stir in chopped chocolate or other small pieces, such as
nuts.

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