Strawberry Sambuca Sorbet
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Yields:
-
1 quart
ingredients
- 1⁄2 cup sugar
- 1 cup water
- 3 cups strawberries, trimmed and halved
- 1 tablespoon lemon juice
- 3 tablespoons sambuca romana
directions
- Bring sugar and water to a boil in a small saucepan, stirring until sugar is dissolved, them remove from the heat.
- Puree strawberries with the lemon juice in a blender until smooth, then force puree through a fine sieve into a bowl to remove the seeds. Stir sugar syrup and Sambuca into the puree. Chill covered, until cold, at least 1 hour.
- Freeze in ice-cream maker, then transfer the sorbet to an airtight container and put in the freezer to harden.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.