Strawberry Sorbet with Grand Marnier

Strawberry Sorbet with Grand Marnier
Staff Writer
Strawberry Sorbet with Grand Marnier
Viviane Bauquet Farre

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?

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?

6
Servings
191
Calories Per Serving
Deliver Ingredients

Notes

*Note: If omitting the Grand Marnier, increase the maple syrup to ¾ cup.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
18g
20%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
27g
21%
Protein
1g
2%
Vitamin A, RAE
22µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
137mg
14%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Folate, total
1µg
0%
Iron, Fe
4mg
22%
Magnesium, Mg
11mg
3%
Manganese, Mn
1mg
56%
Phosphorus, P
11mg
2%
Selenium, Se
1µg
2%
Sodium, Na
852mg
57%
Water
106g
4%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.