A couple of weeks ago I scored a great deal on strawberries…so suddenly I had 5kg of strawberries to use quickly. What to make? After plowing through many options I finally decided on my two front-runners….strawberry & vanilla jam, followed closely by strawberry & cointreau sorbet.
I’ve never made jam of any description before but it’s always been one of the things I’ve been meaning to master. One day I plan on being one of those women that studiously pumps out jars of jams, sauces & preserves to capture the best of what’s in season, but for now five jars will have to do… Baby steps.
I’ve been a bit slow off the mark with posting this, so over the last few days it has suddenly changed from unseasonably warm and sunny to a chilly, dreary autumn. Either way I think there is always a place for sorbet. This was really easy and now I have a deliciously bright, sweet & fresh dessert ready to go, waiting in the freezer. I love the subtle hint of cointreau that gives it a little kick and makes it feel a bit naughty, making it more of an adult’s dessert than a kiddie’s treat.
strawberry & cointreau sorbet
By Published: April 7, 2013
- Yield: 1.2 Litres (8 Servings)
a light, bright sorbet with a tasty cointreau kick (adapted from recipe by Cynthia Black)
Ingredients
- 370 g caster sugar or less if your strawberries are quite sweet already
- 330 ml water
- 1 kg fresh strawberries hulled, halved
- 2 tbs icing sugar mixture
- 60 ml cointreau
Instructions
- Combine the sugar and water in a medium saucepan over medium heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Cook for a further 1 minute. Set aside to cool.
- Put strawberries in a large bowl. Stir in icing sugar and cointreau and set aside for 10 minutes to macerate.
- Transfer strawberry mixture to the bowl of a food processor and processor until smooth.
- Strain through a fine sieve and use the back of a spoon to push excess pulp. You should have about 900ml puree. Stir in cooled sugar syrup.
- Place mixture in a shallow metal tray. Cover with foil and place in the freezer for 6-8 hours or until firm.
- Use a metal spoon to break up sorbet and transfer to a food processor. Quickly process frozen mixture in 2 batches until smooth. Place in an airtight container and place in the freezer for 2-3 hours or until firm. Makes about 1.2 litres sorbet
- Course: Dessert
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