Saturday’S Strawberry Sorbet

• 1-3/4 cup Caster Sugar
• 1 cup, 6 tablespoons, 7/8 teaspoons, 1-1/4 pinches Water
• 1-1/2 pounds, 2-1/2 ounces, weight Fresh Strawberries, Hulled And Halved
• 1/2 pounds, 2-5/8 ounces, weight Packet Frozen Strawberries (or Any Berry Your Heart Desires!)
• 2 Tablespoons Icing Sugar Mixture
• 4 tablespoons, 2-7/8 pinches Strawberry Liqueur (optional Obviously!)
• Fresh Mint Leaves (garnish)

1. Combine the sugar and water in a medium saucepan over medium heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Cook for another 1 minute. Set aside to cool.
2. Combine fresh and thawed strawberries in a large bowl. Stir in icing sugar and liqueur and set aside for 10 minutes to macerate. Transfer strawberry mixture to the bowl of a food processor and process until smooth.
3. Oh so pretty ... so pink ... so fruitful.
4. Strain through a fine sieve and use the back of a spoon to push excess pulp. You should have about 900 ml of puree. Stir in the cooled sugar syrup.
5. Place the mixture in a shallow metal tray. Cover with foil and place in the freezer for 6-8 hours or until firm.
6. Use a metal spoon to break up the sorbet and transfer to a food processor. Quickly process the frozen mixture in 2 batches until smooth.
7. Place in an airtight container and place in the freezer for 2-3 hours or until firm.
8. Makes about 1.2 litres sorbet (enough for a decent serving for six, or two servings for me).

caster sugar, water, strawberries, frozen strawberries, icing sugar, pinches

Taken from tastykitchen.com/recipes/desserts/saturdaye28099s-strawberry-sorbet/ (may not work)