by drbabs
View
my 120 recipes »
Photo by drbabs
drbabs's Notes:
Expand1 pint organic strawberries, washed, stemmed and hulled Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
4 tablespoons Cointreau Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1 pinch kosher salt Ask a question about this ingredient
1/4 cup fresh-squeezed orange juice Ask a question about this ingredient
1 tablespoon orange zest Ask a question about this ingredient
1/4 cup honey (or to taste) Ask a question about this ingredient
Puree strawberries in food processor till liquefied. Strain if desired.
Ask a question about this stepIn a medium saucepan, warm about 1/4 cup of the puree. Add the sugar, and cook over low heat, stirring constantly, until sugar is melted into the puree. Taste it--it shouldn't be grainy. Take off heat.
Ask a question about this stepAdd the rest of the puree, Cointreau, vanilla extract, salt, orange juice and zest to the puree in the saucepan and stir till completely combined. Add honey to taste and stir till blended. (Keep in mind that the sorbet will taste less sweet when it is cold.)
Ask a question about this stepFreeze according to the directions on your ice cream freezer.
Ask a question about this stepYou can serve this as is, or with a dollop of creme fraiche that you've drizzled with a little honey. Stay cool!
Ask a question about this step
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
I love it when I have everything in my kitchen to try out a good-looking recipe. Like the citrus - makes the berry flavor "pop", doesn't it?