, cleaned and hulled
of fruit sorbet
1. Puree the strawberries in a blender or food processor.
2. Strain with a fine mesh strainer, pressing gently on the pulp to release the juice.
3. Blend in the sugar and lemon juice until a pleasant balance of sweetness and tartness is reached.
4. Ladle the soup into soup bowls and serve with a scoop of fruit sorbet.
Serving Size: 1/2 cup soup with a scoop of sorbet
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin