Here we go again, another sorbet recipe! The bag of frozen strawberries is larger than the bags of other frozen fruits (mango and raspberry) that I use for two other sorbet recipes. To prevent a food-processor overflow, I cut the yogurt in half (compared to the recipes for mango sorbet and raspberry sorbet). The result? I think this is my best sorbet recipe!
This is another simple dessert -- similar to the raspberry yogurt sorbet, but I used less sugar (1/3 cup instead of ½ cup). Considering that you can easily get 6 servings from this recipe, that's less than 1 tablespoon per serving. Not much in the world of desserts.
