Strawberry sherbet (sorbetto di fragole)

Yield: 1 servings

Measure Ingredient
\N \N MAKES ABOUT 1 QUART OR 6
\N \N SERVINGS
\N \N Source: Cooking Vegetables
\N \N The Italian Way; Judith
\N \N Barrett
\N \N ISBN 0-02-009078-1; 1994

The sweet sensation of fresh strawberries makes this sorbetto spectacular. You can even use out-of-season berries with excellent results. The quantity of sugar syrup may vary, depending on how sweet the strawberries are.

1 quart fresh strawberries, stems removed, butted, and cut in half ¾ cup (about) Sugar Syrup 1 tablespoon sweet liqueur such as kirsch (optional)

1. Place the strawberries in a food processor fitted with the double-edge steel blade or a blender and puree. With the machine running, add the sugar syrup slowly. Taste and add more if necessary.

Add the liqueur and continue processing for about 5 seconds longer.

The mixture will be quite thin. 2. Freeze the strawberry mixture in an ice cream maker according to the manufacturer's directions. Transfer to a plastic container with a tight-fitting lid and allow the sorbetto to harden in the freezer for several hours before serving.

Keywords: Scanned, Sherbets, SJK, Strawberry From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:14) (159) Fido: Cooking

Similar recipes