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Author Notes: Happy Memorial Day! It's finally summer here in the Northeast and I found the most beautiful sweet strawberries, so I broke out the ice cream freezer and made this today. I like adding liquor to sorbet--it keeps it sort of soft, and I love these flavors together. With both honey and sugar, it's on the sweet side--the nice thing about using honey is you can add it a little at a time to your taste. I didn't strain the seeds--I don't mind them--but you can if you prefer. —drbabs
Makes about 2 cups
- 1 pint organic strawberries, washed, stemmed and hulled
- 1/2 cup sugar
- 4 tablespoons Cointreau
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
- 1/4 cup fresh-squeezed orange juice
- 1 tablespoon orange zest
- 1/4 cup honey (or to taste)
- Puree strawberries in food processor till liquefied. Strain if desired.
- In 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.
- Add 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.)
- Freeze according to the directions on your ice cream freezer.
- You can serve this as is, or with a dollop of creme fraiche that you've drizzled with a little honey. Stay cool!
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Strawberries