A "melange" of fragrant, scarlet strawberries, fresh lemon juice, sugar, and orange liqueur transforms this mixture into a summer chilly delight.
Nothing evokes of summer than frozen desserts: sherbets, sorbets and ice cream. It's as old as history itself, when people refreshed their palates with frosty mixtures of fruit juice, sugar, and snow or ice. Coincidentally, in temperate countries the season opens with the arrival of crimson strawberries proferred at roadside fruit stands or local markets. What could be better than strawberry sorbet on a hot summer day or early evening?
Strawberry and Orange Liqueur Sorbet
Ingredients
Serves 6
- 2 cups hulled ripe, fresh strawberries, quartered and chilled
- 2/4 cup white sugar
- 2 tablespoons fresh, unsweetened lemon juice
- 2 ounces orange liqueur
- 6 ripe strawberries for garnish
Method
- Put strawbery quarters, sugar and lemon juice in a food processor or a blender. Process the mixture briefly so the berries are finely chopped - not pureed.
- Add the liqueur and blend quickly.
- Freeze the mixture using one of the following methods: handwisking, food-processor,and churning.
- Scoop the sorbet into dessert glasses. Garnish with a strawberry. Note: If you are serving some of this dessert to children, you might want to prepare a batch without alcohol.
Hand-wisking Method
- Turn your freezer to the coldest possible setting.
- Choose a non-reactive metal bowl that will fit in the freezer, or metal non-reactive ice cube trays. (Containers made of glass will slow down the freezing process and thus should not be used here).
- Place the dessert mixture in a freezer. Whisk it when a ring of ice crystals has formed around the bowl to break the ice crystals and aerate the mixture. Repeat this process until the dessert is frozen through.
- After the final whisking, allow the dessert to freeze and an additional 15 minutes, then serve it.
Food Processor Method
- Freeze the mixture in a non-reactive metal bowl.
- When the dessert has solidified, (check the center. If it is solid in the center), break it into chunks and put them in a food processor. Return the empty bowl to the freezer. You will need it later..
- Process the frozen chunks until the dessert has a smooth consistency, but do not overprocess it, or it will begin to melt.
- Return the dessert to the chilled bowl and let it sit in the freezer to "ripen" for another 15 minutes until it firms up.
Churning Method
For this method, you can use an old-fashioned ice-cream maker or an electric model. If you are using a convenience model (with coolants), make sure you follow the manufacturer's instructions very carefully.
Nutritional Content Per Serving Portion
- Calories: 134
- Carbohydrates: 25 grams
- Protein: .33 grams
- Dietary Fiber: 1 gram
- Fat: .17 grams
- Alcohol: 1.9 grams
- Vitamin A: 1.33 Retinol Equivalents
- Vitamin C: 46.3 milligrams
- Vitamin E: .67 Tocopherol Equivalents
- Vitamin B1/Thiamin: 0.01 milligrams
- Vitamin B2/Riboflavin: 0.03 milligrams
- Vitamin B3/Niacin: 0.11
- Vitamin B6: 0.03 milligrams
- Folate: 14 micrograms
- Calcium: 12 milligrams
- Iron: 21 milligrams
- Magnesium: 10 milligrams
- Potassium: 80 milligrams
- Sodium: .58 milligrams
- Zinc: 6.33 milligrams
Note: This original recipe was developed and analyzed for nutritional content by the author.
The copyright of the article Strawberry Sorbet with Orange Liqueur in Summer Recipes is owned by Alicia Richardson. Permission to republish Strawberry Sorbet with Orange Liqueur in print or online must be granted by the author in writing.
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