OK, put away your fourchettes, you'll want to savour this delicious sorbet using a spoon! Fragrant, seasonal strawberries frozen with that quintessential Italian liqueur - Sambucca! And, just in case you didn't know you were in Italy, the Fighting Fourchettes have added a sprinkling of sweet and pungent green basil throughout to make this sorbet the most visually spectacular and palate-pleasing of the Tour! As an aside, anyone on a low-fat diet will LOVE the very, very low count. :-)

Ingredients

6 serv.

pints fresh strawberries (or 24 ounces frozen unsweetened strawberries, thawed)2 pints
simple syrup (recipe follows)1 1⁄4 cups
sambuca romana↗3 tablespoons
freshly-squeezed lemon juice↗2 tablespoons
finely minced fresh basil (NOT DRY)1⁄4 cup
For Simple Syrup
sugar↗1 cup
water↗1 cup
Garnish (optional)
basil sprig↗
lemon peel, curls↗
sambuca romana↗

Step-by-step instructions

1
Purée the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. Stir in the remaining syrup, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
2
To make Simple Syrup: Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
3
To serve: Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. If you like, you could add a splash of sambucca over top.

Source: food.com

Original recipe ↗

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