Easy Freezer Strawberry Sorbet
2 pk Unflavored gelatin
1 c Sugar
3 c Water
1 qt Pureed strawberries about 3 pints fresh
1 c Cranberry juice cocktail
1/4 c Fresh squeezed lemon juice
Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 13x9 pan. Cover and freeze 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor. Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let stand at room temperature 15-20 minutes before serving.
Easy French Bread
1 1/2 c Water
3 1/4 c White bread flour
1 1/2 tb Sugar
1 1/2 ts Salt
3 ts Active dry yeast
Put all ingredients in bread machine pan. Set for a large loaf. Use regular or rapid bake cycle. To develop the crisp crust that French bread is known for, turn the machine off and reset it after the first knead cycle is completed. This gives the bread extra kneading time and results in a crisp crust.
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