Fresh Strawberry Sorbet with Raspberry Sauce
From: the American Institute for Cancer Research

1 cup water
3/4 cup sugar
1 1/4 lb. strawberries, washed and hulled
juice of 2 oranges
juice of 1 lemon
8 oz. frozen or fresh raspberries
fresh strawberries for garnishing

Bring water and sugar to boil, stirring to dissolve sugar, and boil for 2 minutes. Remove from heat and let cool. In food processor or blender, purée strawberries. Combine berries with syrup and juices. Mix well.

If using an ice cream machine, follow the manufacturer's instructions. To make sorbet by hand, freeze in metal pan or bowl until barely firm. Beat by hand or electric mixer until slushy. Return to freezer. In order to prevent ice crystals from forming on the top of the sorbet while it is in the freezer, place plastic wrap on the surface so it is in direct contact with the entire area.

While sorbet is hardening, purée frozen raspberries in a blender. If necessary, add superfine granulated sugar to taste. (Strain seeds, if desired.)

Sorbet should not be served rock hard. If necessary, transfer sorbet from freezer to refrigerator for 15 minutes or until sorbet is softened enough for a spoon to cut through. Spoon sorbet into individual dishes or stemmed glasses and pour sauce over it. Garnish with fresh berries.

Makes 8 servings, each containing 123 calories and less than 1 grams of fat.