Wednesday, 7 July 2010

Strawberry Sorbet


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.

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