Makes 8-10 servings

INGREDIENTS

10 oz frozen strawberries in syrup
2 Tablespoons fresh lemon juice
1 cup fresh orange juice
3 Tablespoons orange liqueur
1Tablespoon egg white

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.

Pour the mixture into divided ice cube trays and freeze solid.

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.

Process the remaining sorbet  cubes or save them for another time.  Pile the sorbet into 1-to 3-pint containers.  Cover and freeze.

NUTRITIONAL ANALYSIS:  42.6 Calories Per Serving: .825g Protein; .117g total Fat; 8.49g Carbohydrate; 0mg Cholesterol.
(Linda Bumm)