Recipe by Cooking Light April 1997

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Yield:
16 servings (serving size: 1/4 cup sorbet, 12 tablespoons syrup, and 3 strawberries)
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Ingredients

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Directions

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  • Combine 2 cups sugar and water in a large heavy saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Add 1 1/2 cups lemon juice; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze lemon sorbet 8 hours or until firm.

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  • Place 1 1/4 cups sugar in a Dutch oven. Place over medium heat; cook until sugar is golden (do not stir). Carefully add cranberry juice and 1/2 cup lemon juice, stirring constantly (mixture will bubble vigorously); cook 35 minutes or until reduced to 2 1/4 cups. Cover and chill.

  • Prepare grill. Thread 3 strawberries onto each of 16 (6-inch) skewers. Dredge skewers in powdered sugar. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Serve with sorbet and syrup.

Nutrition Facts

255 calories; calories from fat 11%; fat 0.3g; poly fat 0.1g; protein 0.4g; carbohydrates 65.9g; fiber 1.2g; cholesterol 0.3mg; iron 0.3mg; sodium 4mg; calcium 11mg.
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