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Post by MarieAlice on May 31, 2003 3:14:50 GMT -6
STRAWBERRY SORBET 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 6 whole strawberries, for garnish Mint leaves, for garnish
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. 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-inch by 13-inch cake pan. Cover with plastic wrap and place in the freezer and freeze until slushy, approximately 1 hour. 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, use a large spoon and scoop the sorbet into small ice cream dishes. Garnish with fresh strawberries and mint leaves. Serves 6
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