- Juan Mari Arzak born (1942)
Strawberry Sorbet with Grand Marnier
Viviane Bauquet Farre
- 1 1/2 Pound ripe strawberries, stemmed
- 1 Tablespoon lemon juice
- 1/4 Cup Grand Marnier*
- 2/3 Cups maple syrup (grade A or B)
- Mint leaves, for garnish
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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?
What I love about this recipe is that I can whip it up in a few minutes and let the ice cream maker do its magic.
Two little pieces of advice, though:
Make sure the strawberry purée is well chilled before you place it in your ice cream maker.
And — the cylinder of your ice cream maker must be frozen solid. If you hear anything loose when you shake it, it won’t be cold enough to make the sorbet. Mine lives permanently in the freezer, this way I know it’s always ready.
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?
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 the ingredients are very smooth, about 2-3 minutes. Transfer to a bowl, cover, and refrigerate until well chilled, about 2 hours or overnight in the refrigerator, or 45 minutes in the freezer.
Pour the chilled strawberry purée into the ice cream maker and freeze according to the manufacturer's directions. Scoop the sorbet into glass bowls or cocktail glasses and top with fresh mint leaves. Serve immediately.
*Note: If omitting the Grand Marnier, increase the maple syrup to ¾ cup.