Here’s a light, refreshing fruit dessert using sweet, ripe strawberries that is easily made ahead – perfect for summertime. This sorbet can also be used to top a fresh fruit salad when the weather is hot! We discovered this recipe in an old Cooking Light magazine, and it’s become a family favorite over the years.
INGREDIENTS:
4 cups coarsely chopped strawberries
1 cup dry champagne or prosecco (or white wine is okay)
3/4 cup simple syrup (recipe below)
1/2 cup honey
1/4 cup lemon juice
METHOD:
Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat and simmer, uncovered, for 4 minutes. Remove from heat and let cool.
Pour the cooled mixture into an 8-inch square baking dish, cover, and freeze for at least 8 hours or until firm.
Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth.
Portion into pretty bowls or saucer champagne glasses. Serve immediately. Alternately, spoon the mixture into a container; cover and freeze for up to 1 month.
YIELD: 10 (1/2 cup) servings
Basic Simple Syrup
1 1/2 cups sugar
1 cups water
Combine sugar and water in a large saucepan, and stir well. Bring the sugar mixture to a boil, and cook for 1 minute or until the sugar dissolves, stirring constantly.
SOURCE: Cooking Light, 1994
