Here is another recipe for those of us who are cutting down on carbs. I am thinking this would be a great replacement for when the rest of the family is eating ice cream. Just put a lite topping on this and is should be great.
Sorbets are such a fantastic dessert. They are quick and easy to make, fairly healthy (for a dessert), and are a great ending to just about any meal. This sorbet had a great texture – very fruity, smooth and not too icy. I did not strain out the seeds because I like them, but you certainly could if you want an even smoother texture. Kind of a strawberries and cream thing going on – yum! The only thing I will change next time will be to make a double batch, as the original recipe doesn’t yield much more than a pint and I like to make more than that at once.
1 lb. fresh strawberries, rinsed and hulled
3/4 cup sugar Substitute Splenda here
1 tsp. kirsch (optional)
1 tsp. freshly squeezed lemon juice
Pinch of salt
Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.
Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth. Press the mixture through a strainer to remove the seeds if you wish.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.