Strawberry sorbet with Grand Marnier

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: Transfer the chilled strawberry purée into an ice-cream maker and freeze according to the instructions of your machine. Transfer the sorbet to a container and freeze for 1 to 2 hours before serving. (The sorbet should have firmed up, but should still be a bit soft.)
  3. Cook’s note: The sorbet will keep in the freezer for up to 2 weeks, but is best eaten the day it’s made. Remove from freezer and let stand for 10 to 15 minutes until slightly softened before serving. If omitting the Grand Marnier, increase maple syrup to 3/4 cup.

Strawberry Sorbet with Grand Marnier

dessert, sorbet, strawberry


  1. Kay Stuntz

    We tried this with peaches and brandy because I was looking for a quick use of some frozen peaches from last year. I didn’t have to put the sorbet through the ice cream freezer–it came out of the processor such lovely texture with the syrup and the alcohol. Delicious! Thank you for the great idea.

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  6. 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!

  7. 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!!!!

  8. 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

  9. 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…

  10. Mmmmm, talk about a fantastic flavor combination 🙂 I would adore a scoop of this!

  11. This looks awesome! The flavor combinations sound absolutely perfect!

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

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

  14. 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!

  15. Donna Ford

    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!

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

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  19. This is absolutely lovely!

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