STRAWBERRY SHERBET
2 pint baskets very ripe California strawberries, stemmed
3 tablespoons fresh lemon juice
2 tablespoons light corn syrup sugar (about 1 cup)
Puree strawberries with electric blender or food processor. Stir in lemon juice and corn syrup. Gradually mix in sugar, adding up to 1 cup, depending on flavor of strawberries. Pour into container of ice cream freezer and freeze according to manufacturer's instructions. Transfer to covered container and place in freezer up to 4 hours.
Makes about 1 quart
Source: California Strawberry Commission
2 pint baskets very ripe California strawberries, stemmed
3 tablespoons fresh lemon juice
2 tablespoons light corn syrup sugar (about 1 cup)
Puree strawberries with electric blender or food processor. Stir in lemon juice and corn syrup. Gradually mix in sugar, adding up to 1 cup, depending on flavor of strawberries. Pour into container of ice cream freezer and freeze according to manufacturer's instructions. Transfer to covered container and place in freezer up to 4 hours.
Makes about 1 quart
Source: California Strawberry Commission
MsgID: 3136449
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Friday's Festival of Fruit ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Friday's Festival of Fruit ...
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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