Serves: 5
Total Calories: 56

2 cups strawberries
1/3 cup half and half or milk
2 tablespoons sugar
1/2 teaspoon vanilla extract

Spread strawberries in a single layer in a 13 x 9 x 2-inch baking pan. Cover and freeze at least 2 hours.

In a food processor bowl fitted with the metal blade, place half-and-half, sugar and vanilla. Cover and process for a few seconds until blended. At high speed, gradually add fruit through feed tube and process until fruit is crushed and mixture is smooth, scraping sides of bowl occasionally. Serve immediately or place in a medium bowl in the freezer for 30 to 45 minutes stir before serving.

Leftover sorbet can be covered with foil and frozen. Remove from freezer 20 to 30 minutes before serving stir to break up pieces.

Note: Slightly overripe berries can be used.

Nutritional Facts:

Serves: 5
Total Calories: 56
Calories from Fat: 16

More Recipes from the Strawberry Greeting Card Cookbook:
Deluxe Strawberry Dessert Cups
Festive Fans
Frozen Strawberry Fluff
Strawberries In Ginger Cream
Strawberry Shortcake
Strawberry Sorbet
Summer Trifle