1/2 cup extra fine sugar
1/3 cup water
1/2 envelope Knox unflavored gelatine
2 cups fresh strawberries, hulled
1 tbsp. fresh lemon juice
Baker's Dipping Chocolate

Measure cold water into a medium saucepan; slowly sprinkle gelatine over water while stirring constantly. (The more gradually the gelatine is sprinkled over the water, the less likely it is to form lumps because lumps form when bunches of gelatine hit the water together in one place.) Swirl the water around and stir the gelatine under at the same time. Stir until all gelatine has dissolved. Set aside for 5 minutes (so gelatine can "bloom" or rehydrate).

Stir sugar into the gelatine and water. Bring mixture to a boil, then boil for 2 minutes.

Note: The above steps may alternately be completed using a Pyrex measuring cup in the microwave.

Let cool for 10 minutes and add strawberries (washed and hulled). Stir in lemon juice. Cool for another 5 minutes.

Process in a blender or food processor until smooth.

With this same mixture, you can make either sherbet or popsicles.

Transfer mixture to a double seal Ziploc freezer bag if you're making sherbet, or pour the mixture into popsicle molds instead; freeze.

For the sherbet (in the Ziploc bag), after 60-90 minutes (may differ in your freezer) mixture will become slushy - squish the bag and return it to the freezer. Repeat this step every hour until mixture has completely frozen, then scoop into ice cream dishes, top with a sugar-dipped strawberry or strawberry sauce and serve.

For the popsicles, freeze in molds for at least 5 hours or overnight. Dip molds for 10 seconds in hot water to free the popsicles from the molds just before serving.

Once unmolded, popsicles may be dipped in chocolate topping and returned to freezer until chocolate has set. Baker's Dipping Chocolate is easy to use and comes ready-to-dip.

Variation: Try this recipe using mashed bananas or other fruit purees. Adjust the sugar to taste, but don't vary too much from this formula - too little sugar and the sherbet will freeze solid; too much sugar and the sherbet won't freeze at all! Honey or agave syrup may be used to replace some of the sugar.

Submitted by: CM