Strawberry sorbet for winter

A great dessert will give a feeling of summer even in the harshest winter. simplicity + taste qualities! For many years I have been preparing such sorbet, we use it mainly as strawberry ice cream, as well as for cottage cheese, as an additive in yoghurts. Insanely fragrant and delicious. It is important that the strawberry flavor remains until spring, unless of course you eat it earlier;-)

Lucy

The author of the recipe

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 45 g

182 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 3 h 10 min

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Cooking is very simple. Wash the strawberries, remove the stems. Put the strawberries in a food processor, cover with sugar and whisk for 2-3 minutes, until the sugar dissolves. Then pour the resulting mixture into a container, cover with a lid and put in the refrigerator until completely frozen. Enjoy your meal!