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Place the sugar and water in a
small saucepan, over low heat, and stir until the sugar is completely
dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat.
Pour the sugar syrup into a heatproof
container, and place in the refrigerator until completely chilled (about an hour
or so).
Meanwhile, thaw the
strawberries and then place the thawed strawberries in a food processor and
process until the strawberries are pureed. Transfer to a large bowl, add
the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled.
(If using fresh strawberries, puree the berries in the food processor, transfer
to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until
chilled.)
Once the simple syrup and
pureed strawberries are completely chilled, combine the simple syrup with the
pureed strawberries. Pour the mixture into a 8 inch (20 cm) or 9 inch (23
cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the
sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at
room temperature until partially thawed. Transfer the partially thawed
sorbet to the food processor, and process to break up the large ice crystals
that have formed on the sorbet. (This step is what gives the sorbet its
wonderful fluffy texture.) Place the sorbet back into the pan and
refreeze for at least three hours, and up to several days.
Serves 6-8
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