1 1/2 cups of whole strawberries, without stems (270 g)
2 cups of skim milk
3 spoons of sugar
For decorating
Holly leaves
1 1/2 cups of whole strawberries, without stems (270 g)
2 cups of skim milk
3 spoons of sugar
For decorating
Holly leaves
In a blender, puree the strawberries until smooth
Transfer to a rectangular ice tray, 21 cm, and combine the skim milk and sugar
Mix well
Cover with plastic wrap and place in the freezer for about 2 hours
Remove and cut into small pieces
Blend again in the blender until creamy and smooth
Return to the ice tray, cover with plastic wrap, and place in the freezer for 30 minutes
Make strawberry balls with a sorbet scoop and distribute among eight servings
Decorate with holly leaves and serve.
