Fresh Strawberry Sherbet

Reprinted from THE VERY BERRY COOKBOOK: RECIPES FOR BERRY LOVERS edited by Sharon Wharton, Mississippi River Mail Order Enterprises, Hull, IL 62343.

16 cups fresh strawberries, sliced (4 liters)
4 cups sugar (1 liter)
2-2/3 cups milk (675 ml)
2/3 cup orange juice (175 ml)
1/8 teaspoon ground cinnamon (dash)

Combine strawberries and sugar; let juice form. (This takes about an hour and one-half.) Mix in blender; add milk, orange juice and cinnamon. Mix well. Pour into ice cream freezer according to the manufacturer’s instructions. If you can’t find your freezer instructions, this may be frozen in refrigerator trays, freezing about 3 hours and stirring two to three times. Makes 1 gallon.