Strawberry Romanoff Sorbet

May 15 00:00 2002 Print This Article
Strawberry Romanoff Sorbet

Servings: 8-10


  • 10-ounces frozen strawberries, in syrup
  • 2 tbsp fresh lemon juice
  • 1 cup fresh orange juice
  • 3 tbsp orange liqueur (Gran Marnier, Cointreau or triple sec)
  • 1 tbsp egg white


  1. In a blender or food processor, puree the berries with the lemon juice until very smooth. Blend in the orange juice, orange liqueur, and egg white.
  2. Pour the mixture into divided ice cube trays and freeze solid.
  3. Several hours before serving, or up to a day ahead, place one third of the frozen sorbet cubes in the food processor work bowl and pulse the machine on and off until the cubes are evenly chopped to the texture of coarse snow. Then run the machine continuously until the sorbet turns several shades paler and is creamy-looking. If the mixture is too hard to move freely around the bowl, allow it slightly or add a few drops of water or orange juice.
  4. Process the remaining sorbet cubes or save them for another time. Pile the sorbet into 1-to 3-pint containers. Cover and freeze.

    Nutritional Information Per Serving:
    42.6 Calories; >1g Protein; >1g total Fat; 8.49g Carbohydrate; 0mg Cholesterol

Source: Oregon Strawberry Commission

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