Strawberry-Sambuca SorbetRita Maas
Active time: 15 min Start to finish: 1 1/2 hr
Cooks' note:
• Sorbet keeps 1 week.
Recipe information
Yield
Makes about 1 quart
Ingredients
1/2 cup sugar
1 cup water
1 lb strawberries (3 cups), trimmed and halved
1 tablespoon fresh lemon juice
3 tablespoons Sambuca
Special equipment: an ice-cream maker
Preparation
Step 1
Bring sugar and water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
Step 2
Purée strawberries with lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir in sugar syrup and Sambuca.
Step 3
Chill, covered, until cold, at least 1 hour.
Step 4
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
