900g fresh strawberries
125g icing sugar, sifted
juice of 1 lemon
2 tbsp Grand Marnier
Hull the strawberries, halve them and purée in a food processor or blender with the icing sugar and lemon juice. Add the Grand Marnier
If you do not have an ice cream maker, transfer the mixture to a stainless steel or enamel bowl and freeze for 1 hour or until the mixture begins to freeze around the edges.
Whisk well to break down the ice crystal evenly. Return to freezer and freeze for a further 11/2-2 hours, whisking every 30 minutes, until firm.
Transfer the sorbet to a plastic container, cover and store in the freezer until ready to serve.