Strawberry sorbet with Grand Marnier

June 12, 2009

Food and Style - Strawberry Sorbet with Grand Marnier

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!

Strawberries in white bowl

Strawberry Sorbet with Grand Marnier

makes 3 cups
active time: 20 min

  1. 1 1/2 lbs (680 g) ripe strawberries – washed and hulled
  2. 1 tablespoon lemon juice
  3. 1/4 cup Grand Marnier
  4. 2/3 cup maple syrup (grade A or B)
  5. Mint leaves as garnish

  1. 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.
  2. Step 2: Pour the chilled strawberry purée into the ice-cream maker and freeze according to the instructions of your ice-cream machine.
  3. Step 3: Scoop sorbet in glass bowls or cocktail glasses and top with a fresh mint leaf. Serve immediately.
  4. Cook’s note: If omitting the Grand Marnier, increase maple syrup to 3/4 cup.

dessert, sorbet, strawberry
© 2011 Viviane Bauquet Farre Food & Style NY LLC


Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 13 comments… read them below or add one }

Emily @Cleanliness June 9, 2011 at 12:37 pm

This is absolutely lovely!


Xiaolu @ 6 Bittersweets June 23, 2011 at 8:30 am

Wow so beautiful and refreshing — I’d love a glass of this right now.


Donna Ford April 5, 2012 at 11:16 pm

Viviane, I’m excited because I just saw a place where I can buy the ice cream machine. Your Sorbet looks realy tasty! Thank you! Also the music by Marc Farre is excellent!


Vicky May 1, 2012 at 11:04 am

This looks awesome! I’ve been humming and hawing on getting an ice cream machine and now I might have to bite the bullet. Do you just store leftovers in an airtight container in the freezer? Thanks for sharing!


Anita at Hungry Couple May 1, 2012 at 3:28 pm

I’d be so happy to have a bowl of your sorbet!


Joanne May 1, 2012 at 3:28 pm

Such a sophisticated sorbet. Perfect for the pending warmer weather.


Renee @ Tortillas and Honey May 1, 2012 at 3:39 pm

This looks awesome! The flavor combinations sound absolutely perfect!


Kiri W. May 1, 2012 at 8:00 pm

Mmmmm, talk about a fantastic flavor combination :) I would adore a scoop of this!


Liz May 1, 2012 at 9:12 pm

Oh, this looks amazing! I love the idea of using maple syrup…the subtle flavor must be incredible. And your photo is stunning…as always…


Steve @ the black peppercorn May 3, 2012 at 9:14 am

Viviane! That is beautiful! the photo is stunning but that is no surprise because you always do amazing pictures. I love your video. So warm, inviting and informative! Love it. Oh and BTW, congrats on the top 9 – you deserve it


Viviane May 3, 2012 at 10:05 am

Thank you so much Steve! You are so kind… It’s always wonderful to hear from you!


mjskit May 3, 2012 at 10:19 am

I absolutely love the use of maple syrup in place of simple syrup!! What a fabulous idea! I will be trying that next time I make sorbet which will be very, very soon. Just need some Grand Marnier! Beautiful sorbet!!!!


Deb May 26, 2012 at 6:53 pm

What an elegant dessert! I just adore that the sorbet includes seasonal strawberries and can easily be prepared in advance of serving. I imagine the maple syrup and Grand Marnier pair nicely with the strawberries, just stellar!


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