No-No Fourchettes Strawberry Sorbet |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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OK, put away your fourchettes, you'll want to savour this delicious sorbet using a spoon! Fragrant, seasonal strawberries frozen with that quintessential Italian liqueur - Sambucca! And, just in case you didn't know you were in Italy, the Fighting Fourchettes have added a sprinkling of sweet and pungent green basil throughout to make this sorbet the most visually spectacular and palate-pleasing of the Tour! As an aside, anyone on a low-fat diet will LOVE the very, very low count. :-) Ingredients:
2 pints fresh strawberries (or 24 ounces frozen unsweetened strawberries, thawed) |
1 1/4 cups simple syrup |
3 tablespoons sambuca romana |
2 tablespoons freshly-squeezed lemon juice |
1/4 cup finely minced fresh basil (not dry) |
1 cup sugar |
1 cup water |
basil sprig |
lemon peel, curls |
sambuca romana |
Directions:
1. Purée the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. Stir in the remaining syrup, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
2. To make Simple Syrup: Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
3. To serve: Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. If you like, you could add a splash of sambucca over top.
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