Sorbetto Of The Day Recipe
with strawberries macerated in Salerno Sicilian blood orange liquor (dairy free)
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Ingredients
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Macerated strawberries
Sorbet base
Method
Maceration of strawberries
- 1
In a large bowl, combine the strawberries, 0.25 cup sugar, 0.333 cup blood orange liqueur, and 1 tablespoon fresh lemon juice. Toss to coat the berries evenly.
- 2
Let the mixture sit at room temperature for 30–45 minutes, stirring occasionally to macerate and release juices.
Puree and strain
- 3
Transfer the macerated berries and their juices to a blender. Purée until smooth.
- 4
Strain the purée through a fine-mesh sieve into a bowl to remove seeds. You should obtain about 1 cup of strained strawberry purée.
Prepare sorbet base
- 5
In a small saucepan, combine 1.25 cups water and 0.5 cup sugar. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let the syrup cool completely.
- 6
In a separate bowl, whisk 2 tablespoons lemon juice with the 1 cup strained strawberry purée. Stir in the cooled syrup gradually to create a smooth sorbet base.
Chill, churn, and freeze
- 7
Chill the sorbet base in the refrigerator for at least 2 hours, until thoroughly cold.
- 8
Churn the base in an ice cream maker according to the manufacturer's instructions, about 20–25 minutes, until light and fluffy.
- 9
Transfer to a lidded container and freeze for at least 2–4 hours to achieve scoopable texture.