Yield: 4 Servings
|1½ pint||Fresh; ripe strawberries, hulled|
|1 tablespoon||Grand Marnier|
|1 tablespoon||Orange juice|
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.
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT/MOULIN A VENT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .