double strawberry sorbet

(4 servings)

1/2 cup water

1/2 cup sugar

lemon juice

3 heaping cups fresh strawberries, hulled and washed

Preheat oven at 300.

Heat up the water and sugar over low heat until the sugar is completely dissolved.

Pulse 2 cups of strawberries with a squeeze of lemon juice in the food processor and strain to remove the seeds.

Put the remaining cup of strawberries on a baking sheet covered with parchment paper. Roast in the oven for 30 minutes. Lightly mash the roasted strawberries in the food processor.

Blend together the simble syrup, the fresh strawberries and the roasted straberries. Refrigerate until very cold, at least one hour.

Freeze in the ice cream maker according to instructions.

nutrition facts : 131 calories; 0.3 g fat; 2.2 g dietary fibers; 30.3 g sugars; 0.7 g protein