Strawberry Sherbet
rec.food.recipes/Alan Burgstahler (1996)
Makes: about 2 quarts

1 tsp unflavored gelatin
2 tbsp lemon juice
2 cups milk
1 1/2 cups sugar
4 cups strawberries, fresh or frozen berries, thawed (not packed in syrup)

In a small bowl, sprinkle gelatin over lemon juice; set aside for 1 minute.

In a medium saucepan, combine milk and sugar. Stir over low heat until sugar dissolves. Add softened gelatin; set aside.

Puree berries in blender or food processor fitted with metal blade (if frozen; thaw first). Stir into milk mixture. Cool to room temperature.

Pour into ice-cream canister. Freeze in ice-cream maker according to manufacturer's directions.