Until the season is over, I’ll be eating strawberries every day – straight out of the box. But now and then a dessert is in order, especially if friends are coming over for dinner. How about a sublime sorbet?
I use maple syrup instead of simple syrup, to make most of my sorbets. I came up with the idea in my Vermont days. I could get maple syrup in bulk for so little money then! Not only did I fall in love with the flavor, but it’s so much more nutritious than regular sugar.
The splash of Grand Marnier here makes this sorbet a very grown up dessert for sure. For the kids, just omit it and replace it with the same amount of maple syrup – they can always take a bit more sweetness, can’t they?
An easy, super-quick, delicious dessert… that’s healthy too!
Strawberry sorbet with Grand Marnier
makes 3 cups
active time: 20 min
- 1 1/2 lbs (680 g) 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 a fresh mint leaf. Serve immediately.
- Cook’s note: If omitting the Grand Marnier, increase maple syrup to 3/4 cup.