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“this is a stunning pink dessert and an updated version of sherbert...drizzle a little Chambord (raspberry liqueur ) over the top if you like”
2 quarts

Ingredients Nutrition


  1. puree the strawberries in a blender or food processor, working in batches, if necessary.
  2. in a large bowl, combine the puree with the sugar,orange juice and lemon juice and allow to stand at room temperature for 2 hours.
  3. pour into a 9" square pan and place in the freezer.
  4. when the mixture is frozen about 1" on all sides of the pan, (about 1 hour) transfer to a mixer bowl and beat until mushy.
  5. return the mixture to the pan and freeze again until it is slightly frozen.about 45 minutes.
  6. beat one more time, return the mixture to the pan and freeze until firm.
  7. to soften the sorbet before serving, puree it for a few seconds in a chilled food processor bowl.serve immediately.
  8. NOTE* you can also make this in an ice cream freezer following the manufacture's instructions.

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