Saturday’s Strawberry Sorbet

Combine the sugar and water in a medium saucepan over medium heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Cook for another 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 process 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 900 ml of puree. Stir in the cooled sugar syrup.

Place the 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 the sorbet and transfer to a food processor. Quickly process the 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 serving for six, or two servings for me).