Nom nom nom! It's still strawberry time. But as they are starting to look a little pre-loved due to my quest to pick through them all the get the prettiest ones in my tummy first. I might have bought (and eaten) a few strawberries recently... you think?




What can I make with all these slightly-soft ruby gems? Ah hah! Strawberry Liquor Sorbet! I would like to say that it's an old family recipe, but lordy me, I stole this from Ian Hewitson. You know, Huey's Kitchen. Shhhh.

Strawberry Liquor Sorbet - can be adapted to most fruit, I love throwing a few peaches in with this. Summer in a bowl.

• 1 3/4 cups (370g) caster sugar
• 1 1/3 cups (330ml) water
• 3 punnets (750g) fresh strawberries, hulled, halved
• 300g pkt frozen strawberries, thawed
• 2 tbs icing sugar mixture
• 1/4 cup (60ml) strawberry liqueur
• fresh mint leaves (garnish to taste)

Combine the sugar and water in a medium saucepan over medium heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Cook for a further 1 minute. Set aside to cool.

Combine fresh and thawed strawberries in a large bowl. Stir in icing sugar and liqueur and set aside for 10 minutes to macerate. Transfer strawberry mixture to the bowl of a food processor and processor until smooth.



Oh so pretty... so pink... so fruitful.

Strain through a fine sieve and use the back of a spoon to push excess pulp. You should have about 900ml puree. Stir in cooled sugar syrup.

Place mixture in a shallow metal tray. Cover with foil and place in the freezer for 6-8 hours or until firm. Use a metal spoon to break up sorbet and transfer to a food processor. Quickly process frozen mixture in 2 batches until smooth. Place in an airtight container and place in the freezer for 2-3 hours or until firm. Makes about 1.2 litres sorbet (enough for a decent serve for six, or two serves for me).