Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- juice of 3 medium lemons
- 1 cup purŽed strawberries
- 4 cups soymilk*
- 4 fresh mint sprigs
- =
Directions
1. Mix all the ingredients except the mint in an 8-inch-square baking pan. The soymilk may look curdled, but this will disappear in freezing. Cover and freeze until partially frozen, approximately 2 hours.
2. Scrape down the sides of the pan and stir the partially frozen mixture with a spoon. Cover and return to the freezer until firm.
3. Scoop the sherbet into serving dishes, garnish with the mint, and serve immediately. Serves 4.