Pretty light pink and luscious, the wine keeps ice crystals from forming, yielding a silky texture.
Makes 4 to 6 servings or 3 to 4½ cups
2 pints strawberries, 4 cups or 1¼ pounds, hulled; or 2 10-ounce packages frozen unsweetened strawberries (yields 2 cups soft/thawed berries including juice)
3/4 cup brown rice syrup (Lundberg brand) or ½ cup honey
1 tablespoon lemon juice
1/4 cup light white wine
Mint sprigs for garnish
1. In the food processor, purée ingredients until smooth. Pour mixture into a shallow freezer-proof container. Cover to freeze until set, at least 8 hours.
2. Take sorbet out of refrigerator to thaw for about 15 minutes. With a fork, break up sorbet into 1- or 2-inch chunks. Purée in food processor until smooth.
3. Return sorbet to container and freeze until mixture sets up to desired texture, at least 4 hours more. Garnish to serve. If mixture becomes too hard, simply reprocess a few hours before serving.
For 6 servings per serving:
Calories: 175 Protein: 1g Saturated Fat: 0g Fiber: 3g Carbohydrate: 40g Fat: 1g Cholesterol: 0 Sodium: 7mg
Calories from Protein: 2% Calories from Fat: 6% Calories from Carbohydrate: 92%