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Title: Roasted Strawberries with Strawberry Sorbet
Categories: Dessert Fruit Frozen
Yield: 6 Servings
| ROASTED STRAWBERRIES | ||
| 30 | Very large strawberries; stems removed | |
| 1 | tb | Unsalted butter; melted |
| 3 | tb | Sugar |
| STRAWBERRY SORBET | ||
| 2 | pt | Ripe strawberries |
| 1/2 | c | Superfine sugar |
| 1 | Lemon, juice of | |
To roast the strawberries: Preheat the oven to 400 degrees F. Place the strawberries, side by side, stem end down, in a baking dish. Add 1 tablespoon water to the dish. Brush the berries with the melted butter and sprinkle with sugar. Bake for 6 to 8 minutes, until the berries are soft. Serve warm with pan juices. Or serve with strawberry sorbet.
To make the sorbet: Remove the stems from the berries (you should have about 1 pound). Place in a food processor with 1 cup water, the sugar, and the lemon juice. Puree until smooth, strain, and freeze in an ice cream maker according to the manufacturer's instructions.
Serves 6
ADD-ONS: Add seeds of 1 vanilla bean on top of strawberries before roasting. Garnish with lavender or mint.
GRAPE NOTE: Splash Absolut Kurant over the sorbet.
Source: Rozanne Gold, "Recipes 1-2-3" at starchefs.com "http://starchefs.com/RGold.html"
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