This sorbet is an easy, elegant finish to a summer dinner. A good sorbet should taste like an extraction of its main flavor, and nothing else. It should be gutsier than ice cream, and purer; there is no custard to compete with. But while sorbets are easy to make, they are also unforgiving, and require the best fruit you can find. For this recipe, you’ll want to use the sweetest, ripest strawberries available, as the fruit’s flavor is mostly the point here.
Ingredients
- 1 cup very ripe strawberries, quartered
- 1 cup moscato wine
- ½ cup orange juice
- 1 cup plus 2 tablespoons sugar
- 2 tablespoons light corn syrup
- Nutritional Information
Nutritional analysis per serving (2 servings)
646 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 144 grams carbohydrates; 1 gram dietary fiber; 138 grams sugars; 0 grams protein; 22 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 1 quart
Preparation
- In a food processor, puree strawberries. Add moscato, orange juice, sugar, corn syrup and 1 1/2 cups water. Puree. Strain through a fine sieve. Taste, adding sugar if necessary. Chill in refrigerator.
- Stir mixture, then pour into an ice cream maker and follow manufacturer’s instructions.
15 minutes
Dining and Cooking