Strawberry Sorbet

Ingredients :

• 1-1/2 cup unsweetened strawberries, fresh or frozen
• 2 cup unsweetened apple juice
• 1/4 cup sugar
• 1/4 tsp. cinnamon
• 2 tbsp. cold water
• 4 tsp. cornstarch

Cooking Procedures :

1. Wash and hull fresh strawberries (or thaw frozen strawberries, if using).
2. In a blender (or food processor), blend strawberries and apple juice until almost smooth.
3. In a medium saucepan, combine strawberry mixture, sugar and cinnamon.  Cook over medium heat while stirring frequently for about 5 minutes or until sugar is dissolved.
4. Combine water and cornstarch.  Pour into hot mixture.  Cook for about 3 minutes or until thickened and clear.
5. Remove from heat.  Set aside and let it cool (or you may chill for an hour).  Pour into an 8 inch square pan.  Cover and freeze for about 3 hours or until firm.
6. Break frozen mixture into chunks and beat with electric mixer at medium speed until fluffy.  Transfer to an airtight container and freeze until firm.
7. Remove from freezer to refrigerator about 15 minutes before serving.

Helpful Tips

• The perfect low-fat ending to any meal.  This sorbet can be made with almost any fruit.  Try raspberries, peaches, blueberries, kiwi fruit, cantaloupe or any other seasonal fruit.
• Beating the sorbet during the freezing process helps to keep it from becoming too solid and helps to reduce the formation of ice crystals.
• Sorbet is a cool and elegant way to serve fruit and end any meal, particularly during the summer.  The strawberries in this recipe are a good source of vitamin C.