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Strawberry Sorbet: 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. Transfer the mixture to the chilled container of your ice cream machine and process
according to the manufacturer's instructions. Once made, transfer the
sorbet to a chilled container and store in the freezer.
Note: If you do not have an ice cream machine, then 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 4.
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