Strawberry Ice Cream(Sorbet) - cooking recipe

Ingredients

500 gr (1 lb.) strawberries or raspberries or a combination of the two
250 gr (1/2 lb.) sugar
1 lemon, squeezed
125 cc (1 c.) cream, whipped

Preparation

Mash the fruit in a food processor.
Add the sugar and lemon juice and mix until the sugar is dissolved.
Mix with the whipped cream.
Pour in a freezerproof container, preferably a flat one, so it will freeze faster.
Set freezer at maximum freezing capacity and put the container in the freezer.
After an hour, remove the container from the freezer and stir its contents well.
Use mixer or food processor if you like.
Reduce freezer setting to normal operating temperature/freezing capacity.
Put the container back in the freezer.
Preferably, repeat this procedure after another hour again.
Count on a total freezing time of at least 3 hours.
Serves 4 persons.