cookmarked logo      
from Danielle's cookbook

Strawberry Sorbet Pops




  • 10 big strawberries, frozen strawberries work really good and freeze faster
  • 1 cup orange juice
  • sugar to taste (about 3/4 cup) – the amount will vary with the natural sweetness of the strawberries
  • 1.5 teaspoon lime juice
  • 1 tablespoon Grand Marnier or any other liqueur (optional)
  • fresh mint for garnish
  • Preparation:
    1. Place the sugar and orange juice in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 5 minutes). Boil the mixture for one minute then remove from heat. Pour the syrup into a container, and place in the refrigerator until completely chilled.
    2. If you are not using frozen strawberries, puree the strawberries and chill.
    3. Blend the chilled syrup and the strawberries together. Combine the lemon juice and any liqueur if you are using. Freeze in a single container preferably in a steel container (or in pop mould)./ Or use the instructions of the ice cream maker.
    4. If you want a finer smoother texture, use a hand blender/food processor to beat the sorbet up after it is frozen for a couple of hours, like you would do to an ice cream which gets done without an ice cream maker. Freeze again. You can do this several times, or not do it at all . (we like ours slushy, so I blend only once).
    5. Serve when all frozen and firm.

      copy recipe

    modified: 2011.04.03 | created: 2011.04.03

    cookmarked logo