Strawberry Sorbet

Ice cream machine: follow instructions
Ice cube trays: Pour strawberry mixture into trays and freeze until solid. To serve, place cubes in food processor and grind until smooth.

When it’s hot out, a cool strawberry sorbet really hits the spot.

Yield	4-6 servings
Time	15 minutes, plus several hours to chill
Tools	small saucepan wooden spoon food processor or blender ice cream machine OR 2 plastic ice cube trays
Ingredients	½ c water ¼ c white grape juice ¾ c sugar 4 c ripe strawberries, sliced ¾ c dry white wine, chilled 1-2 T orange liqueur (optional) 1 T lemon juice
Directions	Heat water, grape juice, and sugar in saucepan over medium heat. Simmer, stirring constantly, until sugar has dissolved completely. Remove from heat and let cool, then refrigerate for at least an hour. Process or blend strawberries until smooth. Add cold sugar liquid and remaining ingredients and process until thoroughly mixed. Transfer to container, cover, and chill for at least 2 hours. Ice cream machine: follow instructions Ice cube trays: Pour strawberry mixture into trays and freeze until solid. To serve, place cubes in food processor and grind until smooth.
Notes	Adapted from Donna Klein’s The Mediterranean Vegan Kitchen (read my review). Buy it: Amazon.com \| Amazon.co.uk
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