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Easy Freezer Strawberry Sorbet

This healthy recipe comes from NDSU Extension Service.


•2¼-ounce packages unflavored gelatin

•1 cup granulated white sugar

•3 cups water

•1 quart pureed strawberries (about 3 pints fresh)

•1 cup cranberry juice

•¼ cup freshly squeezed lemon juice

•6 large fresh strawberries, green stems intact (optional)


•Combine gelatin and sugar in a medium saucepan and stir in water. Let stand for 2 minutes. Cook mixture over low heat, stirring constantly until gelatin dissolves. Remove from heat and cool. Stir in strawberry puree, cranberry and lemon juices and pour mixture into 13 x 9-inch pan. Cover and freeze 8 hours or overnight. Divide frozen mixture into quarters and whirl each batch in a blender or food processor until smooth. Return all the mixture to same 13 x 9-inch pan and freeze for 4 hours or until firm. Let mixture stand at room temperature for 15 to 20 minutes before serving. If desired, garnish with fresh strawberries.

Makes 6 servings.

Per Serving: about 195 calories.

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