Strawberry sorbet #1

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
⅓ cup Water
1½ pint Fresh; ripe strawberries, hulled
1 tablespoon Grand Marnier
1 tablespoon Orange juice

Directions

Combine the sugar and water in saucepan over medium heat and stir until sugar is dissolved. Remove from heat. Reserve 4 large strawberries for garnish. Place the remainder in a blender or food processor and process until pureed. Add the Grand Marnier and orange juice. Process until blended. Add the sugar syrup and blend. Transfer to ice-cube trays and freeze at least 12 hours. When well frozen, process in a blender to a snowy consistency. Return to the freezer until ready to serve. Serve one small scoop per person, garnished with the reserved strawberries.

NOTE: Cooking time mentioned above includes time required for freezing.

THE CHAPARRAL

LINCOLN DRIVE, PHOENIX

CHATEAU TALBOT/MOULIN A VENT

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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