NO-NO FOURCHETTES STRAWBERRY SORBET
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. :-)
Provided by evelynathens
Categories Frozen Desserts
Time 20m
Yield 4 cups (approximately), 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 168.8, Fat 0.4, Sodium 2.1, Carbohydrate 43, Fiber 2.5, Sugar 39, Protein 0.9
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