Strawberry-Honey Sorbet

 

2

cups chopped strawberries

2

cups red wine or apple juice

1/4

cup chopped fresh mint leaves or 1 tablespoon dried mint leaves

3

tablespoons honey

1

teaspoon grated lemon peel

• 1 Heat strawberries, wine, mint and honey in 1 1/2-quart saucepan over medium heat 5 minutes, stirring occasionally; remove from heat. Cover and refrigerate at least 4 hours, but no longer than 24 hours.
• 2 Place strawberry mixture in blender or food processor. Cover and blend until smooth; strain.
• 3 Stir in lemon peel. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.