INGREDIENTS

INSTRUCTIONS

Combine the first 4 ingredients in a blender or food processor, and
process until smooth.  Pour the mixture into an  8-inch square baking
dish; cover and freeze  until firm, stirring occasionally.  Place 30
strawberries, stem sides down, in a 10 x 6-inch baking dish;  brush
butter over strawberries.  Place 3 tablespoons sugar in a small bowl.
Scrape seeds from vanilla  bean; add seeds to sugar, and discard bean.
Sprinkle sugar mixture  over strawberries; top with lemon slices and
mint sprigs.  Bake at 400 degrees for 6 minutes or until strawberries
are soft.  Yield: 5 servings (serving size: 1/2 cup sorbet and 6
roasted  berries).  NOTES : From Chef Daniel Boulud of Restaurant
Daniel.  As former  executive chef of New York's prestigious Le Cirque,
Daniel Boulud was  for many years the toast of the restaurant world.
The restaurateur's  newest ventue is Restaurant Daniel, which recently
received a rare  four-star rating from the New York Times. "His
reliance on the best  seasonal products available constantly inspire
Boulud to new creative  heights," says colleague Pierre Franey. Says
Boulud: "My cooking is  light and spontaneous because people have
recognized the need to eat  healthful foods." Chef's note: "Very big,
ripe, juicy strawberries  give off a subtle fragrance when roasted. The
sorbet is best made one  hour in advance, but the berries should be
roasted just before  serving." To serve, spoon sorbet onto each of 5
individual plates;  arrange roasted strawberries around sorbet. The
sorbet can also be  made in a 1-quart ice-cream freezer. Posted to
Digest  eat-lf.v097.n018 by Patrick & Sarah Gruenwald
<sitm@ekx.infi.net> on  Wed, 18 Dec 1996.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 127
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 12.2mg
Sodium: 2.7mg
Potassium: 27.5mg
Carbohydrates: 22.4g
Fiber: <1g
Sugar: 21.4g
Protein: <1g