| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Dessert | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Sugar |
| 1/3 | c | Water |
| 1 1/2 | pt | Fresh; ripe strawberries, hulled |
| 1 | tb | Grand Marnier |
| 1 | tb | Orange juice |
INSTRUCTIONS
Combine the sugar and water in saucepan over medium heat and stir until sugar is dissolved. Remove from heat. Reserve 4 large strawberries for garnish. Place the remainder in a blender or food processor and process until pureed. Add the Grand Marnier and orange juice. Process until blended. Add the sugar syrup and blend. Transfer to ice-cube trays and freeze at least 12 hours. When well frozen, process in a blender to a snowy consistency. Return to the freezer until ready to serve. Serve one small scoop per person, garnished with the reserved strawberries. NOTE: Cooking time mentioned above includes time required for freezing. THE CHAPARRAL LINCOLN DRIVE, PHOENIX CHATEAU TALBOT/MOULIN A VENT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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