Sorbet Slice With Strawberry Grand Marnier Sauce Recipes

VITAMIX STRAWBERRY GRAND MARNIER SORBET

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Use the tamper to press ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

STRAWBERRY SORBET

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

SORBET SLICE WITH STRAWBERRY GRAND MARNIER SAUCE

Steps:

• Sorbet: Let both raspberry and lime sorbet soften on counter in container. Line a small mixing bowl with saran wrap. Place 1/2 of raspberry sorbet in bottom of bowl working some of it up the sides. Place bowl in freezer until set. Add 1/2 of lime sorbet on top of frozen raspberry sorbet. Place bowl in freezer. Continue again with raspberry and then finishing with the lime sorbet. Keep in freezer until ready to slice. Sauce: Use a food processor to puree strawberries. Add and mix in 1/4 cup Splenda and 1/4 cup Grand Marnier. Refrigerate until ready to use. Strawberries: Just prior to serving, slice strawberries and sprinkle with 1 Tbsp. Splenda Unmold sorbet onto large plate(might have to place bowl in luke warm water for a few seconds). Place a generous amount of strawberry sauce decoratively on individual dessert plates. Slice a piece of sorbet and place on top of sauce. Add fresh strawberries on top of or around plate. Enjoy!

EASY GRAND MARNIER SAUCE

Steps:

• Combine sugar, water and lemon juice in a saucepan.
• Stir over medium heat until sugar is dissolved.
• Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
• Remove from heat, stir in Grand Marnier and strawberries.
• Serve warm.
• My favorite is with pound cake and vanilla ice cream.

LEMON SORBET WITH STRAWBERRY SAUCE

Steps:

• In blender container or food processor bowl with metal blade, combine strawberries, sugar and liqueur; blend until smooth.
• To serve, scoop sorbet into individual dessert dishes. Spoon about 2 tablespoons sauce over each. If desired, garnish with additional fresh berries.