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Strawberry Sorbet with Blackberry Syrup

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Strawberry Sorbet with Blackberry Syrup

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Strawberry Sorbet with Blackberry Syrup


Submitted by Marcia Guetschow, Brighton, Michigan

Servings6

Ingredients

  • 4 cups sliced strawberries (approximately 1 1/2 pounds)
  • 1 cup simple syrup
  • 2 tablespoons vodka (optional, but produces a softer, less icy sorbet)
  • 1 teaspoon Fustini's Sicilian Lemon balsamic reduction
Blackberry Syrup

Directions

Step 1. 

In a blender, puree strawberries, simple syrup, vodka and Sicilian Lemon reduction until smooth.  Cover and refrigerate until cool.  Churn in an ice cream maker according to the manufacturer's directions.  Freeze until firm, about 2 hours.


Step 2.  Blackberry Syrup

In a medium bowl, stir together simple syrup, Asian Blackberry reduction and Sicilian Lemon reduction.  Hold at room temperature.

To serve, scoop sorbet into serving bowls, drizzle with Blackberry syrup and spoon fresh blackberries on top.




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