Posted by: lisetta | May 12, 2009

Sorbetto di fragole e limoncello

My fruity shopping trip Friday yielded two pounds of strawberries (at an irresistible sale price), more than I can reasonably eat in the few days that they stay fresh, so I decided to make the season’s first frozen treat: strawberry sorbet. 

Eric gave me the perfect sorbet recipe last summer, but all that remained were shady memories of a simple syrup, fruit, lemon and liquor. The strawberries weren’t all that sweet, so I decided to go with – and modify – a recipe I found online, at Epicurious. 

Sorbetto

Final spoonful scraped from the freezer bowl 'round midnight

Final spoonful scraped from the freezer bowl 'round midnight

1 1/2 pounds of hulled strawberries

3/4 cup sugar, plus 6 TBSP water and 1/4 tsp of salt

3 TBSP limoncello

Heat salt and sugar with water in a saucepan until dissolved. Let cool.

Blend the hulled strawberries in a food processor until smooth.

Add limoncello and simple syrup.

Refrigerate overnight.

Churn in an ice cream maker. 

Serve to friends (Ben and Rachel).

Next time I will halve the sugar and skip the salt, especially if I get sweeter strawberries. Will wait until the local organics come in …

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