Try this wonderfully fresh (and really easy) velvety strawberry sorbet by Chef Viviane Bauquet Farre. With summer winding down, it’s time to get creative while enjoying summer’s favorite fruit. This unique recipe has a rich flavor by using maple syrup instead of plain simple syrup. Add a splash of Grand Marnier and you’ll have a very special sorbet that will really do those seasonal berries justice!
Strawberry Sorbet with Grand Marnier – The Recipe
makes 3 cups active time: 20 min
- 1 1/2 lbs (680g) ripe strawberries – washed and hulled
- 1 tablespoon lemon juice
- 1/4 cup Grand Marnier
- 2/3 cup maple syrup (grade A or B)
- Mint leaves as garnish
Step 1: Place the strawberries, lemon juice, Grand Marnier and maple syrup in the bowl of a food processor. Process at high speed with a steel blade until ingredients are very smooth, about 2 to 3 minutes. Transfer to a bowl, cover and refrigerate until well chilled, about 2 hours to overnight in the refrigerator or 45 minutes in the freezer.
Step 2: Pour the chilled strawberry purée into the ice-cream maker and freeze according to the instructions of your ice-cream machine.
Step 3: Scoop sorbet in glass bowls or cocktail glasses and top with fresh mint leaf. Serve immediately.
*Cook’s note: If omitting the Cointreau, increase maple syrup to 3/4 cup.
Photo Credit: Chef Viviane Bauquet Farre