Strawberry & Wine Sorbet

I think it was the honey that got me on this one. Everything else in this recipe tasted just great, but you got the weird gooey taste and feel of the honey whenever you bit into this and it was just out of place. Maybe the honey was in the recipe to help hold everything together? Whatever the reason was, neither Doug nor I particularly liked this and we ended up throwing away the leftovers. Maybe a reader can try some variation and make it a little better?

• 3/4 cup sugar
• 1/2 cup water
• 1 1/2 lbs fresh strawberries, hulled
• 1 cup white wine
• 1/2 cup honey
• 1/4 lemon juice

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool. Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13x9 inch dish. Freeze for one hour or until edges begin to firm. Stir and return to freezer. Freeze two hours or until firm. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.

Prep Time: 20 minutes
Total Time: 3 hours, 20 minutes

Serves: 6

Recipe from Taste of Home