John often jokes that we’re the only people who put more alcohol in our food than we drink. Which is just fine with me! When I was a kid in Naples, I used to get ice cream cups that were half strawberry and half lemon. In summer, when strawberries are at their best, Italians sprinkle them with a touch of sugar and a spritz of lemon. This continues to be one of my favorite flavor combinations – so, when I bought these gorgeous organic strawberries at the Farmers’ Market yesterday, I created this refreshing sorbet.
Clean and quarter 3 pints fresh Strawberries.
Sprinkle with 1/3 cup sugar and 2 Tablespoons Limoncello.
Stir and set aside for about 20 minutes to allow flavors to combine.
Puree with an immersion blender.
Place a strainer over the frozen bowl of an ice cream maker, then press through to remove seeds.
Process for 20 – 30 minutes until frozen.
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