STRAWBERRY APEROL SORBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes about 1 1/2 pints
Number Of Ingredients 4
Steps:
- Puree strawberries and sugar in a blender until smooth. Transfer to a bowl and stir in Aperol and orange zest. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn strawberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.
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