Strawberry Sorbet with Blackberry Syrup
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Strawberry Sorbet with Blackberry Syrup
Category
Desserts
Ingredients
- 4 cups sliced strawberries (approximately 1 1/2 pounds)
- 1 cup simple syrup
- 2 tablespoons vodka (optional, but produces a softer, less icy sorbet)
- 1 teaspoon Fustini's Sicilian Lemon balsamic reduction
- 1/2 cup simple syrup
- 1/2 cup Fustini's Asian Blackberry balsamic, reduced by half
- 2 teaspoons Fustini's Sicilian Lemon balsamic reduction
- 1 teaspoon fresh lemon zest
- 2 pints of fresh blackberries for garnish
Ingredients
Blackberry Syrup
Directions
- In a blender, puree strawberries, simple syrup, vodka and Sicilian Lemon reduction until smooth. Cover and refrigerate until cool. Churn in an ice cream maker according to the manufacturer's directions. Freeze until firm, about 2 hours.
- In a medium bowl, stir together simple syrup, Asian Blackberry reduction and Sicilian Lemon reduction. Hold at room temperature. To serve, scoop sorbet into serving bowls, drizzle with Blackberry syrup and spoon fresh blackberries on top.