Strawberry-Limeade Sorbet

1. 1

   Add all of the ingredients to a food processor (or blender). The ingredients need to be well chilled. I regularly add 1/4 cup of limeade concentrate (instead of 2 Tablespoons) because I like it extra tart. I've even added a 1/2 cup of the limeade concentrate and enjoyed every last lick. Feel free to add as much or as little as you want. Puree all of the ingredients for about 1 minute - scraping the bowl after 30 seconds.

2. 2

   Pour the liquefied sorbet into a sealable container. Immediately transfer to the freezer and allow to freeze until firm - about 4 to 6 hours (or overnight). As with ice cream, sorbet is best eaten when it has been sitting out for a few minutes to take some of the chill off.

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   Note:

4. 4

   Wanting to cut carbs and calories? You can use frozen strawberries in sugar-free syrup. You can also buy sugar-free limeade concentrate in some stores. The taste is great but the mixture freezes much harder since there is no sugar in it.

* Per serving · 4 servings · Values may vary.

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