reezer while you prepare the sorbet mixture.
In a large
eavy-duty foil.
Spoon sorbet into pan, freeze for 15
Put rum, lime juice, orange juice, 3 strawberries & the strawberry sorbet in a blender & SLOWLY process until smooth.
Pour over ice & serve, garnished with the sliced strawberry.
pint of the mango sorbet, the strawberry sorbet and the remaining pint
Place the sugar and 2/3 cup water in a saucepan and bring to a boil. Simmer, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
Beat the egg white until it forms stiff peaks. Fold in the strawberry puree, wine, liqueur, lemon juice and cooled sugar syrup. Freeze for at least 6 hours, stirring every 20-30 mins.
To serve, scoop the sorbet into dessert dishes with two scoops of vanilla ice cream and the halved strawberries. Decorate with mint leaves (if using).
akes 2 cups.
Lemon Sorbet:
Combine, refrigerate 4 hours
Mix together the coconut milk, sugar and most of the lime zest. Divide the mixture among four dessert glasses, then top each with a scoop of the mango and the berry sorbet. Sprinkle some peach, banana and mango pieces onto each and garnish with the remaining lime zest.
llow 1/2 of the sorbet to soften a little and
id, or with foil if sorbet is too high for lid
Combine 3 cups watermelon and half of the sorbet in a blender; Blend until mixture is smooth, about 1 minute.
Transfer mixture to pitcher.
Repeat with remaining watermelon and sorbet; Mix together.
Divide smoothie into 4 glasses; garnish with fresh berries and serve immediately, Enjoy.
op with chocolate meringue and strawberry sorbet.
illing).
*STRAWBERRY-FROSTED DONUTS:.
Prepare Basic Donuts recipe,using 3
Place strawberry and lime sorbets, lime juice, strawberries, orange juice, and ice cubes in a blender and puree until smooth.
Stir whipped topping, sorbet and gelatin in large bowl until smooth.
Stir in cake cubes.
Spoon into 8-inch square pan.
Freeze 3 hours or until firm.
Cut into squares.
Store leftovers in freezer.
coop or two of the sorbet or ice cream.
In a blender, blend all ingredients together until smooth.
Pour the blended sorbet into a flat pan and freeze in your deep freezer for 45 minutes or more, until firm enough to scoop. My freezer is very cold, so you may need more time. Let sit at room temperature for a few minutes if too frozen.
Scoop into bowls, garnish if desired and serve immediately.
Combine watermelon, sorbet, banana (& ice, if using) in a blender & process until smooth.
Pour into 4 glasses & enjoy!
In a blender combine the bananas and strawberries. Blend on medium speed until smooth. Blend in the peaches and orange juice. Scoop in the sorbet. Blend until smooth.
f the big slices of strawberry.) Store in refrigerator.
Make your favorite recipe for pie crust.
Roll out and cut in small rounds to fit cupcake tins.
Add 1/2 teaspoon real strawberry jam (not jelly) to each tart crust, then add filling to 3/4 full and bake at 375\u00b0 until lightly browned or 20 to 25 minutes.
Let cool, then frost with frosting and top with 1/2 maraschino cherry in center.