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Strawberry Sorbet

Source of Recipe


From "Berries: A Country Garden Cookbook"






List of Ingredients



• -- Sugar Syrup --
  
• 3/4 cup granulated sugar
  
• 3/4 cup water
  
• .
  
• 4 cups strawberries, hulled and halved
  
• 1/2 cup orange juice
  
• Juice of 1/2 lemon
  
• 1/4 cup raspberry liqueur, for garnish
  
• 6 whole strawberries, for garnish
  
• Mint leaves, for garnish
  






Instructions



1. To prepare the sugar syrup, combine the sugar and water in a medium saucepan. Bring to a boil, then simmer for 10 minutes. Let cool, then refrigerate.
   
   
2. Place strawberries and orange juice in a food processor fitted with a steel blade, and pulse until mixture is smooth. Add the 1-1/2 cups of sugar syrup and lemon juice. Pour the sorbet mixture into a 9- x 13-inch cake pan. Cover with plastic wrap and place in the freezer; freeze until slushy, approximately 1 hour.
   
   
3. Return to a food processor fitted with a steel blade and process until smooth. Return the sorbet to the cake pan, cover with plastic wrap, and freeze until firm, approximately 2 hours.
   
   To serve, scoop the sorbet into small ice cream dishes. Top with a little raspberry liqueur and garnish with fresh strawberries and mint leaves.
   
   Serves 6