| 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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