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| |
| Strawberries (Fresh or Frozen) |
16 ounces |
| Sugar Syrup |
12 ounces |
| Grand Marnier |
1 ounces |
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| If using fresh strawberries, wash then remove the hull, if using frozen berries be sure they are thawed. Puree in a food processor. If desired pass through a sieve to remove the larger seeds. Add the sugar syrup and liquor, stir well. |
| Pour into a clean container, cover and chill to 40°F or colder. Overnight works best. |
| Assemble freezer bowl on ice cream maker, following manufacturers directions. Add the chilled base and freeze to desired consistency. |
| Move to a pre-chilled storage container, cover and place in your freezer for several hours or overnight in order for the sorbet to ripen. |
| To soften, move to the refrigerator for a period of time before serving. Kirsch adds a very good flavor when used with strawberries, it doesn't add much sweetness either. |
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