STRAWBERRY BASIL SORBET

In small bowl, combine hot water and corn syrup; cool. In food processor, position multipurpose blade in work bowl. Add strawberries, sugar, lemon juice, salt, and syrup mixture; process until sugar dissolves and strawberries are pureed, adding as much ice water as needed to puree mixture.

In large bowl, combine strawberry puree, remaining ice water, and basil. Pour sorbet mixture into dessert maker; turn on Mix and Freeze Switches. Freeze 25 to 35 minutes. When desired consistency is reached, serve immediately or dispense into chilled container, cover, and freeze.

Yield: 12 servings (12 cup per serving).

Per Serving: About 120 cal, 0 g pro, 30 g carb, 0 g total fat, 0 g sat fat, 0 mg chol, 35 mg sod.

14

cup hot water

 

14

cup light corn syrup

 

112

pounds strawberries, hulled

 

 

and stemmed

 

114

cups sugar

 

2

tablespoons fresh lemon juice

 

18

teaspoon salt

PERATIONO

114

cups ice water, divided

 

13

cup coarsely chopped

 

 

fresh basil*

 

 

is dispersed in the sorbet.

AND

 

EATURESF

 

* Some basil will remain in the

 

dessert maker after sorbet is dispensed, but the basil flavor

35

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KitchenAid Frozen Dessert Maker, KPFD200, 165 manual Strawberry Basil Sorbet

Frozen Dessert Maker, 165, KPFD200 specifications

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