Grilled Strawberries With Lemon Sorbet And Cranberry Syrup
- 2 cups sugar
- 2 cups water
- 1 1/2 cups fresh lemon juice
- 1 1/4 cups sugar
- 5 cups cranberry juice cocktail (at room temperature)
- 1/2 cup fresh lemon juice (at room temperature)
- 48 medium strawberries
- 1 cup sifted powdered sugar
- Cooking spray
- Combine 2 cups sugar and water in a large heavy saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Add 1 1/2 cups lemon juice; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze lemon sorbet 8 hours or until firm.
- Place 1 1/4 cups sugar in a Dutch oven. Place over medium heat; cook until sugar is golden (do not stir). Carefully add cranberry juice and 1/2 cup lemon juice, stirring constantly (mixture will bubble vigorously); cook 35 minutes or until reduced to 2 1/4 cups. Cover and chill.
- Prepare grill. Thread 3 strawberries onto each of 16 (6-inch) skewers. Dredge skewers in powdered sugar. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Serve with sorbet and syrup.
sugar, water, lemon juice, sugar, cranberry juice cocktail, lemon juice, strawberries, powdered sugar, cooking spray
Taken from www.myrecipes.com/recipe/grilled-strawberries-with-lemon-sorbet-cranberry-syrup (may not work)